Ingredients

• 5 whole lobsters
• Russian Salad
• Juice of 2 lemons
• 2 teaspoons salt
• 2 celery stalks
• 32 jumbo shrimp, peeled, with tails on, and deveined
• 8 cooked Alaska king crab legs, about 12 inches long
• 24 oysters, shucked
• 6 bunches radishes
• 8 lemons, halved and wrapped in net or cheesecloth

Instructions

1. Bring a very large stockpot of water to a rolling boil. Add the lobsters and cook for 8 minutes. Immediately transfer to ice water.

2. When cool enough to handle, pat the lobsters dry. Cut each in half lengthwise. Wipe out the head cavities and pat dry. Fill the heads with the Russian Salad. Divide and place on 3 large platters.

3. In a large pot, bring 2 quarts of water to a boil with the lemon juice, salt, and celery. Add the shrimp, reduce to a simmer, and cook for 6 minutes. Immediately transfer to ice water. Pat the shrimp dry and divide among platters.

4. Divide and arrange the crab legs and oysters on the platters. Garnish with the radishes and the lemons and serve.

Note: All of the seafood may be purchased already prepared from a fish market. Make sure you use a first-rate vendor for such high quality products.

Other Seafod Recipes

Clambake
Corn-And-Crab Fritters
Grilled Shrimp and Scallops
Peri-Peri Prawns
Seafood Paella
Spicy Crab Rolls
Steamed Clams
Steamed Mussels
Stir-Fried Shrimp
Grilled Fish Tacos

Tip

Oysters