A luxurious seafood platter featuring a variety of shellfish including prawns, clams, oysters, lobster, and caviar, served with rich sauces for a royal celebration.
1: Preheat the grill to 450°F.
2: Season the prawns with salt, pepper, and Old Bay. Grill for 45–60 seconds per side. Transfer to an airtight container and chill in the fridge.
3: Preheat a sous vide circulator to 130°F.
4: Season the lobster tail with salt and place it in a vacuum-seal bag with 1 tablespoon of butter and the bay leaf. Seal and sous vide for 20 minutes. Remove and chill in the fridge.
5: In a pot over medium heat, heat the vegetable oil. Add 1 finely chopped shallot and the garlic. Sauté until translucent. Add salt, then stir in the clams and Pernod. Cover with a lid and steam for 45–60 seconds or until the clams open. Transfer to an airtight container and chill.
6: In another pot, melt the remaining butter over low heat. Add the spot prawns and poach gently for 2 minutes. Remove and chill in the fridge.
7: In a ramekin, mix ketchup, horseradish, Worcestershire sauce, lemon zest, and juice.
8: In another ramekin, combine the remaining finely chopped shallot, a pinch of pepper, and red wine vinegar.
9: To serve, arrange the chilled seafood over crushed ice. Serve alongside blini, cocktail sauce, and mignonette.
