The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [30]
fruits de mer platter
SERVES 6 TO 8
Fill a tiered platter with just as much seafood as it can hold comfortably; refrigerate the rest until you are ready to replenish the platter.
for the court bouillon
½ bottle (375 ml) dry white wine
¼ cup coarse salt or sea salt
2 lemons, halved
1 teaspoon paprika
1 teaspoon coriander seeds
1 teaspoon celery seed
3 bay leaves
for the fruits de mer
2 live lobsters (each 1¼ pounds)
6 king crab legs (1¾ pounds total)
2 pounds large shrimp in shells
24 oysters
12 littleneck clams
for serving
Crushed ice
2 to 4 ounces caviar, such as North American osetra
Toast Points (Starters)
Saffron Mayonnaise (recipe follows)
Classic Cocktail Sauce (recipe follows)
Mignonette Sauce (recipe follows)
Lemon wedges
1. Make the court bouillon: Prepare a large ice-water bath. Fill a 3-gallon pot with cold water. Add the wine, salt, lemons, paprika, coriander seeds, celery seed, and bay leaves. Bring to a boil.
2. Cook the seafood: Add the lobsters, head first, to the court bouillon. Cover; return to a boil. Cook 10 minutes. Using tongs, transfer the lobsters to the ice-water bath. Add the crab legs to the court bouillon. Return to a boil; cook 8 minutes. Transfer the lobsters to a plate; immediately add the crab legs to the ice-water bath, adding more ice as needed. Add the shrimp to the court bouillon. Return to a boil; cook until the shrimp are pink and opaque, about 3 minutes. Add the shrimp to the ice-water bath; let the crab legs and shrimp cool completely. Transfer to a plate.
3. Separate the tails, claws, and knuckles from the lobsters; using kitchen shears or a knife, split the tails lengthwise through the shells, then halve crosswise. Crack the claws and knuckles so the meat can be easily removed. Separate the crab legs at the knuckles. Using kitchen shears, cut away a piece of shell so the meat can be easily removed. Peel and devein the shrimp, leaving the tails intact. Transfer the lobster pieces, crab legs, and shrimp to a rimmed baking sheet; wrap tightly in plastic. Refrigerate until ready to serve, or overnight.
4. Assemble the platter: Just before serving, fill a 3-tiered glass serving stand with crushed ice. Shuck the oysters and clams; set them flat on the bottom tier so the juices do not spill. Arrange the lobsters and shrimp on the middle tier. Put the caviar into a small bowl, and set it in the center of the top tier; arrange the crab legs around the caviar. Serve with toast points, saffron mayonnaise, the cocktail sauce, mignonette sauce, and lemon wedges.
saffron mayonnaise
MAKES ABOUT 1 CUP
You can use store-bought mayonnaise, if you like; skip step 1.
1 large egg
Pinch of dried mustard
Coarse salt
½ cup light olive oil
½ cup canola oil
1 tablespoon plus 1 teaspoon fresh lemon juice
¼ teaspoon saffron threads
1. Process the egg, mustard, and ¼ teaspoon salt in a food processor until pale and foamy, about 1½ minutes. Combine the oils; with the machine running, add the oil, drop by drop, through the feed tube until the mixture begins to thicken (about ¼ cup oil; do not stop the machine). Add the remaining oil in a slow, steady stream, processing until incorporated. Gradually add 1 tablespoon of the lemon juice.
2. Grind the saffron with a mortar and pestle. Transfer to a bowl. Add the remaining teaspoon lemon juice; let stand until the liquid turns yellow, 5 minutes. Strain; discard the saffron threads.
3. Put the mayonnaise into a small bowl; drizzle in the saffron liquid, stirring. Season with salt, if desired. Cover; refrigerate until ready to serve, or overnight.
NOTE The egg in this recipe is not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
classic cocktail sauce
MAKES ABOUT 1 CUP
If using prepared horseradish, reduce the amount of lemon juice to 1 tablespoon.