A Seafood Platter is such easy upscale party food and it makes the perfect addition to a traditional brunch spread!
Course Appetizer
Cuisine American
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 8servings
Calories 488kcal
Author Tristin Rieken
Ingredients
3poundsjumbo shrimppeeled and deveined, tail-on precooked
4wholelobster tails
2wholelobsterscooked
1poundsmoked salmon
1poundasparaguswashed
1 ½poundsmedley potatoeswashed and scrubbed
1loafFrench bread
¼cupbutter
2clovesgarlic
1largebunch parsley
3mediumlemons
½cupcocktail sauce
½cuptartar sauce
Instructions
Prepare broiled lobster tails by cutting down the back of the shell, stopping about an inch up from the tail flap. Gently spread the shell apart and loosen the meat from the shell then pull up and out resting the lobster meat back down on the shell to rest. Then place on a baking sheet lined with parchment and brush with melted butter, salt and pepper and broil until evenly opaque, 10-15 minutes. Then serve warm or refrigerate to chill until ready to use.
4 whole lobster tails, ¼ cup butter
Prepare lemon herb marinade for the shrimp. Zest and juice one lemon and add to a large bowl with chopped garlic and parsley.Rinse and drain cooked shrimp and pat lightly to dry with paper towels. Then toss shrimp in mixture and refrigerate to chill until ready to use.
3 pounds jumbo shrimp, 2 cloves garlic, 1 large bunch parsley, 3 medium lemons
Add potatoes to a large pot and cover with cold water, bring to a boil and reduce to a simmer. Cook until potatoes are tender. about 15 minutes depending on size. Then drain and flash chill in a large bowl of ice water. Drain, dry and chill until ready to use.
1 ½ pounds medley potatoes
Bring water to a simmer and cook asparagus for several minutes until bright green then flash chill in ice the same way.
1 pound asparagus
When ready to serve fill a large baking sheet with ice and add small plates and dishes then pile on the chilled vegetables, lobster tails, shrimp, whole lobster, and smoked salmon.
2 whole lobsters, 1 pound smoked salmon
Finish by filling in small spaces with dishes of seafood dipping sauces.
½ cup cocktail sauce, ½ cup tartar sauce
Garnish with lemon wedges and slices and fresh herbs.
Toast french bread and add to the side.
1 loaf French bread
Serve immediately and refrigerate or discard any uneaten seafood after 2 hours.