Seafood Platter

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 servings
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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

Mustard Sauce:

1 1/4 cups good mayonnaise

3 tablespoons Dijon mustard 

1 tablespoon whole-grain mustard

1/4 teaspoon kosher salt 

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 


  1. Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.

Mustard Sauce:

Yield: 1 1/2 cups
  1. Combine all the ingredients and serve with the seafood. 

Mignonette Sauce:

Yield: 1/2 cup
  1. 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. 
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