Ingredients

• Crushed ice
• 16 raw oysters on the half shell
• 16 raw littleneck clams on the half shell
• 3 (1 1/2 pounds each) cooked lobsters, cut in 1/2
• 16 cooked jumbo shrimp, peeled and deveined, with tails on
• 2 cooked blue claw crabs
• Lemons, halved
• Mustard Sauce, recipe follows
• Mignonette Sauce, recipe follows

Directions

Mustard Sauce:

1 1/4 cups good mayonnaise

3 tablespoons Dijon mustard

1 tablespoon whole-grain mustard

1/4 teaspoon kosher salt

Combine all the ingredients and serve with the seafood.

Yield: 1 1/2 cups

Mignonette Sauce:

2 shallots, minced

3/4 cup good Champagne vinegar or white wine vinegar

1 tablespoon sugar

1 teaspoon freshly ground black pepper

1 tablespoon chopped fresh green herbs such as parsley, dill, and/or chives

Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.

Yield: 1/2 cup