Cooking

Platter of Frutta di Mare

posted: 06/30/10

Take Home Chef, Episode 98: Sabrina's Menu

INGREDIENTS

FOR THE VINAIGRETTE:

  • 1/4 cup/55 ml raspberry vinegar
  • 1 tablespoon/about 2 g finely chopped fresh dill
  • 1 shallot, finely diced
  • 1/4 cup/55 ml grapeseed oil
  • 3 tablespoons/45 ml extra virgin olive oil
  • Salt and freshly ground black pepper

FOR THE SEAFOOD:

  • One 2-pound/900-g live whole lobster
  • 1 carrot, peeled and roughly chopped
  • 1 celery rib, roughly chopped
  • 1 onion, peeled and roughly chopped
  • 1/4 bunch fresh parsley stems
  • 12 uncooked jumbo shrimp
  • 1 tablespoon/15 ml olive oil
  • 1 shallot, finely diced
  • 1 garlic clove, crushed
  • 8 littleneck clams, scrubbed
  • 1 tablespoon/about 2 g finely chopped flat leaf parsley
  • 1/4 cup/55 ml dry white wine
  • 1 pound/450 g black mussels, debearded

FOR THE PLATTER:

  • Crushed ice, to serve
  • 12 fresh oysters, shucked, on the half shell
  • 1 lemon, cut in half
  • Crusty bread, to serve (optional)

PREPARATION:

TO MAKE THE VINAIGRETTE:

  1. Whisk the vinegar and dill in a bowl to blend. Slowly add the oils while whisking constantly to blend. Season the vinaigrette to taste with salt and pepper, and refrigerate.

TO PREPARE THE LOBSTER AND SHRIMP:

  1. Freeze the lobster for 30 minutes so it becomes sleepy. Meanwhile, combine the carrot, celery, onion and parsley stems in a large pot of water and bring to a boil over high heat.
  2. Add the lobster to the boiling water and cook for 7 minutes. Using tongs, transfer the lobster from the water and place it in a large bowl. Cover with plastic wrap and set aside for 2 minutes. Remove the plastic wrap and set aside for 10 minutes or until the lobster is cool enough to handle.
  3. Cut the lobster lengthwise in half. Remove the tail meat and cut the meat crosswise into thin slices. Return the lobster meat to the shells. Add the shrimp to the same boiling water. Remove the pot from the heat and let stand for approximately 2 minutes or until the shrimp are pink and just cooked through.
  4. Remove the shrimp from the water and set aside until they are cool enough to handle. Peel the shrimp. Place the lobster shells and shrimp on a platter of ice and refrigerate until they are cold.

MEANWHILE, TO PREPARE THE CLAMS AND MUSSELS:

  1. Heat the oil in a heavy large saut? pan over a medium heat. Add the shallots and garlic and saut? for 2 minutes or until the shallots are tender. Add the clams and parsley and toss to coat with the shallot mixture. Drizzle with the white wine. Immediately cover and cook for 5 minutes.
  2. Add the mussels. Cover and continue cooking for about 3 minutes longer or until the clams and mussels open. Once the clams and mussels are open, they are fully cooked. Discard any clams or mussels that do not open.
  3. Remove the clams and mussels from the cooking liquid and place them on a baking sheet and set aside until cool. Discard the cooking liquid. Once cool, cover and refrigerate the clams and mussels until they are cold.

TO ASSEMBLE THE PLATTER AND SERVE:

  1. Fill a large deep-sided platter or bucket with crushed ice. Place the lobster shells atop the ice. Arrange the cooked shrimp, clams, mussels, and freshly shucked oysters atop the ice.
  2. Garnish with the lemon halves. Drizzle some of the vinaigrette over the seafood or serve it in a small bowl alongside the platter. Serve with the bread.
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