For the court bouillon: Place all ingredients in a large pot. Bring to a boil and then reduce the heat and simmer for 20 minutes.
For the marinade: Mix all ingredients together in a large non-reactive baking dish or large shallow bowl. Season, to taste, with salt and pepper.
For the shellfish: Add salt, to taste, to the simmering court bouillon. Add the shrimp, crayfish, and scallops to the court bouillon and cook all together for 3 minutes. Remove fish from court bouillon and cool before peeling. Transfer to marinade.
Add lobster to simmering court bouillon and cook for 5 minutes. Remove meat from shell, cut into about 12 chunks, and add to marinade.
Add mussels to simmering court bouillon and cook until they have opened. Discard any mussels that did not open. Remove meat from shell on all but 6 mussels and add to marinade; save 6 whole mussels for garnish.
Add conch to simmering court bouillon and cook for 30 seconds. Transfer to marinade and toss gently to evenly combine all the seafood.
Fill a 2-inch round mold with seafood cocktail mixture. Transfer to a coconut shell for serving. Repeat to make 6 servings. Pour extra marinade over top and garnish each with 1 reserved mussel in shell, shaved fresh coconut, and cilantro.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Khalid Mohammed at Battimamzelle