Saint-Tropez is known for seafood, and what better way to celebrate it than with a grand platter? There is no incorrect way to compile a grand seafood platter dish – add your favorite seafood, cocktail sauce, and lemon, and serve with a simple starch and vegetables.
Serves 10
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients
3 (1 1/2 lbs each) lobsters, steamed, cut in half
20 jumbo shrimp, cooked, peeled, and deveined, with tails on
16 raw mussels on the half shell
Lemons, halved
1 ½ lbs red bliss potatoes
2 tablespoons olive oil
1 bunch arugula
2 cloves garlic, sliced
Cocktail sauce
1 cup ketchup
4 tablespoons grated fresh horseradish, or to taste
1/2 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce
1/2 lemon, zest, and juice
Procedure
To steam lobsters, place them in a large pot of boiling, salted water for about 6 minutes. Remove and let cool before cutting in half.
Place potatoes in a large pot and cover with water. Add a generous amount of salt, boil, and cook until tender. Remove from water and let cool. Slice into wedges for service. If desired, serve with a drizzle of olive oil and a sprinkle of salt.
Heat olive oil in a large skillet over medium heat and add garlic. Cook for about 1 minute or until garlic turns golden. Add arugula and cook covered until leaves are wilted. Remove from pan and serve at room temperature.
For the cocktail sauce, combine all ingredients and mix well. Refrigerate for at least 20 minutes.
The best way to serve this dish is on a platter filled with crushed ice. It keeps the seafood tasting fresh. Arrange the lobster, shrimp, and mussels over the ice and scatter lemons on top. Serve the potatoes, arugula, and cocktail sauce on the side.
