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Seafood Tower

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6- large shrimp (U10 or U15) steamed, peeled, and chilled

2- 8 oz lobster, steamed, split in half, loosened from shell, and chilled

4- crab claws, steamed, peeled, and chilled

2- crab legs, steamed, peeled, split in half and chilled

12- oysters, small east or west coast, (shucked, left in shell on ice)

2- lemons, halved

4- cups crushed ice ( available in the fish department of grocery store or Sonic)

Cocktail sauce

Sauce mignonette

Lemon Tarragon Aioli


Make sauces. Place in small bowls. Cover a single or multi level tray with crushed ice. Place shellfish and oysters evenly on ice. Garnish with lemon wedges. Place sauces in center. Serve!


Sauce Mignonette


1/2 cup sherry or red wine vinegar

2 1/2 tablespoons minced shallots

1 t tablespoon cracked black & white peppercorns

1/4 teaspoon coarse salt


In a small mixing bowl, whisk together all ingredients. Cover and refrigerate for 24 hours. The acidity of mignonette sauce unlocks the bright flavors of fresh, briny oysters.


Cocktail Sauce


1/2 cup ketchup

1 tablespoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

1 tablespoon brandy

1 teaspoon red wine vinegar

Juice of 1 lemon

2 teaspoons prepared horseradish ( good quality)

1/2 teaspoon salt


In a bowl, mix together the ketchup, Worcestershire, Tabasco, brandy, vinegar, lemon juice, horseradish and salt. Stir to thoroughly combine. Serve cold.


Quick Lemon Tarragon Aioli


1/2 cup Hellman's or olive oil based mayonnaise

2 tbsp olive oil

1 teaspoon lemon juice

1 Zest of one lemon

1 tbsp chopped tarragon

pinch Salt- to taste


Whisk all ingredients together until smooth.

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