Seafood Tower Recipe

The tower includes boiled jumbo shrimp creole lobster on a stick.

Seafood tower recipe. Make sauces a day or two ahead if desired. To be safe have lots of crushed ice keyword. This will also help keep the ice from melting as quickly. The pride you ll take in sourcing seafood assembling the tiers and above all taking pictures of your craftsmanship beats a seat at the raw bar any day.

How to make a seafood tower. Hit the fish market follow our illustrated guide to building the shellfish tower of your dreams and impress a fellow oyster lover. Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness. While waiting for mixture to boil fill your sink or a large mixing bowl with cold water and wash periwinkles to remove mud.

Keep an eye on your tower and replenish ice as needed. Crushed ice enough for each tower level approximately 10 cups 1 lb fresh mussels steamed and chilled 1 lb fresh manila clams steamed and chilled 12 freshly shucked malpeque oysters 24 large cooked prawns 1 2lb cooked lobster claws arms and tail separated 2. My ultimate holiday chilled seafood tower is the easiest and healthiest way to serve an abundance of delicious seafood to your guests at any get together. This creole inspired seafood tower consists of louisiana and gulf coast favorites prepared with both raw items and also cooked.

Grilled seafood tower besides salt you can use seaweed or sand to form a bed for any shellfish on the half shell. Head on over to the carolina meat fish co and grab your super fresh seafood. Mix well season to taste and set aside. The seafood can be prepared and refrigerated several hours in advance.

In a large stockpot over high heat combine clam juice and sachet and add water until pot is full. The seafood i used to create this tower will cost about 55. For the tower place the crab meat in a bowl with the onion olive oil dill and lemon juice. This tower will feed at least four as an appetizer or two for a romantic dinner at home.

Keep the seafood and the serving platters cold until the last minute. Have the fish market do the steaming to save time and bother. If you do not have a tower just display on a large platter s filled with ice. A 3 tiered serving stand.

In another bowl sprinkle the sesame seeds on the salmon and mix until thoroughly coated. For a rustic low country feel pile your fish into a multi tiered galvanized.