This luxurious seafood platter offers a magnificent array of flavors and textures, perfect for a special occasion, a celebratory dinner, or simply when you want to indulge in the bounties of the ocean. Inspired by the appealing “YAY OR NAY” image, this recipe combines the sweet succulence of grilled lobster tails, the tender richness of baked scallops nestled in their shells with herbs, and the delicate meat of steamed crab legs, all accompanied by bright, zesty lemon wedges. Each component of this platter is prepared with techniques that highlight its natural deliciousness, ensuring that every bite is a memorable experience. The vibrant orange and red hues of the lobster and crab, contrasted with the pearly white of the scallops and the sunny yellow of the lemon slices, make this dish as visually stunning as it is delectable. This comprehensive guide will walk you through preparing each seafood element, from humanely dispatching and preparing the lobster and crab to perfectly searing scallops and creating a simple yet effective butter sauce, guaranteeing a gourmet seafood experience in your own home.
Ingredients:
- For the Lobster Tails:
- 2 (8-10 ounce / 225-280g) large lobster tails
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, minced (optional)
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and freshly ground black pepper to taste
- For the Baked Scallops:
- 1 pound (approx. 450g) large sea scallops, preferably still in half shells if available (or use large bay scallops)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, chopped (as seen on the scallops in image)
- Pinch of red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving
- For the Steamed Crab Legs:
- 1.5 – 2 pounds (approx. 680-900g) pre-cooked crab legs (Snow crab or King crab are excellent choices)
- 1 cup (240ml) water or white wine (for steaming)
- 2 tablespoons unsalted butter, melted (for serving)
- Lemon wedges for serving
- For Serving:
- Fresh lemon wedges (abundant, as seen in image)
- Extra melted butter (for dipping, optional)
- Cocktail sauce (optional)
- Equipment:
- Grill or grill pan (for lobster)
- Baking dish or oven-safe skillet (for scallops)
- Steamer pot with a lid and a steamer basket (for crab)
- Small saucepans (for melting butter)
- Tongs
- Meat thermometer (optional)
- Serving platter (large, as seen in image)
- Nut cracker and seafood forks (for crab and lobster)
Instructions:
Part 1: Prepare the Steamed Crab Legs
- Prepare Steamer: Fill a large pot or Dutch oven with about 1 inch of water (or white wine for extra flavor). Place a steamer basket inside, ensuring the water level is below the basket. Bring the water to a rolling boil over high heat.
- Steam Crab Legs: Carefully place the pre-cooked crab legs into the steamer basket. Cover the pot tightly with a lid. Steam for 5-7 minutes, or until the crab legs are thoroughly heated through. The crab is already cooked, so you are essentially reheating it. Overcooking will make the meat rubbery.
- Keep Warm: Once heated, remove the crab legs from the steamer and set aside on a plate. You can cover them loosely with foil to keep them warm while preparing the other seafood components.
Part 2: Prepare and Grill the Lobster Tails
- Butterfly Lobster Tails: Using sharp kitchen shears, cut down the center of the hard top shell of each lobster tail, stopping just before the tail fan. Do not cut through the bottom shell. Gently open the shell and separate the meat from the shell (it will remain attached at the tail end). Carefully lift the lobster meat out of the shell, keeping it attached at the tail, and lay it on top of the shell. You can also make a shallow cut down the center of the exposed lobster meat.
- Prepare Butter Glaze: In a small bowl, melt 2 tablespoons of unsalted butter. If desired, stir in the minced garlic and chopped fresh parsley.
- Preheat Grill: Preheat your grill or grill pan to medium-high heat. Lightly brush the grill grates with a little oil to prevent sticking.
- Grill Lobster: Brush the exposed lobster meat with some of the seasoned melted butter. Place the lobster tails, shell-side down, on the preheated grill. Grill for 5-7 minutes. Then, flip the tails meat-side down (if desired, for char marks) and grill for another 1-2 minutes, or until the lobster meat is opaque and cooked through. The internal temperature should reach 140∘F (60∘C). Baste occasionally with remaining melted butter during cooking.
- Remove and Rest: Once cooked, remove the lobster tails from the grill and set them aside on a plate to rest briefly.
Part 3: Prepare and Bake the Scallops
- Preheat Oven: Preheat your oven to 400∘F (200∘C).
- Prepare Scallops: If using scallops in half shells, arrange them in a single layer in a baking dish. If using regular sea scallops, you can arrange them in a shallow oven-safe dish. Pat the scallops dry with paper towels; this helps them sear better and brown nicely.
- Create Herb Butter: In a small saucepan or microwave-safe bowl, melt 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Stir in the minced garlic, 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped fresh chives, and a pinch of red pepper flakes (if using). Season with salt and freshly ground black pepper.
- Bake Scallops: Drizzle the herb butter mixture evenly over the scallops. Bake for 10-15 minutes, or until the scallops are opaque throughout and lightly golden at the edges. Be careful not to overcook them, as they can become rubbery quickly. The image shows them with a nice golden-brown sear. If your oven has a broiler, you can briefly broil them for the last minute or two for extra browning, watching closely.
- Garnish: Once baked, the image shows them garnished with a sprinkle of green herbs.
Part 4: Assemble and Serve the Platter
- Arrange on Platter: On a large serving platter, artfully arrange the grilled lobster tails, baked scallops (some still in their shells, as shown), and steamed crab legs.
- Add Lemon: Generously arrange fresh lemon wedges around the seafood. Squeezing fresh lemon juice over seafood before eating is essential for brightening the flavors.
- Melted Butter: Serve with small ramekins of extra melted butter for dipping, and optional cocktail sauce.
- Serve Immediately: Serve the “Grilled Lobster Tails, Baked Scallops with Herbs, and Steamed Crab Legs Platter” immediately while hot. Provide nut crackers and seafood forks for easy enjoyment of the crab and lobster.
Tips for Success:
- Freshness is Key: For any seafood dish, using the freshest possible ingredients will yield the best flavor.
- Don’t Overcook: Seafood cooks quickly. Overcooking will result in dry, rubbery, and less flavorful seafood. Keep a close eye on cooking times.
- Seasoning: A simple seasoning of salt, pepper, garlic, and fresh herbs allows the natural flavors of the seafood to shine.
- Presentation: A large, attractive platter and plenty of lemon wedges enhance the visual appeal, making it a feast for the eyes as well as the palate, just like the “YAY OR NAY” image.
- Butterflying Lobster: If you’re new to butterflying lobster tails, there are many helpful online videos that can guide you through the process.
- Crab Leg Reheating: If using frozen pre-cooked crab legs, ensure they are fully thawed before steaming for even heating.
Enjoy your impressive and delicious seafood platter!