A Sublime Seafood Tower from Delmonico's

Ingredients

• 1 cup white wine
• 2 cloves garlic, crushed and minced
• 1/2 cup loosely packed chopped flat leaf parsley
• 3 tablespoons salted butter
• 1/2 cup clam juice
• 12 mussels (cleaned and bearded)
• 12 clams
• 1 cup beer
• 1/2 cup Old Bay seasoning
• 1 pound small crawfish
• 6 baby octopus
• 6 jumbo shrimp, shelled and deveined with tails attached
• 1 lobster (about 1 1/2 pounds)
• 2 lobster tails, in shells
• 1/4 cup extra-virgin olive oil
• Juice of 1 lemon
• Salt to taste
• Freshly ground black pepper to taste
• 12 raw oysters
• 1/2 pound King Crab legs
• 2 pounds crushed ice
• 6 lemon wedges
• Decorative seaweed or a combination of dill fronds and lacinato kale sliced into ribbons
• Prepared horseradish for serving
• Cocktail sauce for serving
• Dijon mustard for serving
• 1 2-ounce tin black caviar

Instructions

1. 1

   --- For the Mussels and Clams ---

2. 2

   In a large sauté pan with a lid, heat the wine, garlic, parsley, butter, and clam juice to a gentle boil.

3. 3

   Add the mussels and clams and cover.

4. 4

   Lower the heat and simmer until the shells open (4 to 10 minutes).

5. 5

   Discard any unopened shellfish.

6. 6

   Set aside to cool.

7. 7

   --- For the Crawfish ---

8. 8

   In a medium pot, combine the beer, 1 cup water, and Old Bay seasoning and bring to a boil over high heat.

9. 9

   Place the crawfish in a steamer rack and set it over the liquid.

10. 10

    Cover and steam until the crawfish are bright red (4 to 6 minutes).

11. 11

    Set aside to cool.

12. 12

    --- For the Octopus, Shrimp, u0026amp; Lobster ---

13. 13

    Brush the octopus, shrimp, lobster, and lobster tail with the olive oil.

14. 14

    Drizzle the lemon juice over them and season with salt and pepper.

15. 15

    Grill over high heat until opaque (a few minutes per side for the octopus and shrimp, and about 10 minutes for the lobster)

16. 16

    Remove from the heat according to time requirements.

17. 17

    Set aside.

18. 18

    --- For the Oysters ---

19. 19

    Shuck the oysters.

20. 20

    --- For the Crab Legs ---

21. 21

    In a medium pot, bring 1 cup water to a boil.

22. 22

    Place the crab legs in a steamer rack and set it over the liquid.

23. 23

    Cover and steam until the crab legs are bright red (4 to 6 minutes).

24. 24

    Set aside to cool.

25. 25

    --- For the Assembly ---

26. 26

    Fill the bowls or platforms of the tower with ice.

27. 27

    Arrange the seafood on top of the ice.

28. 28

    Drape the seaweed decoratively.

29. 29

    Place the lemon wedges between the seafood.

30. 30

    Serve with horseradish, cocktail sauce, and mustard in small bowls.

31. 31

    Nestle the tin of caviar in the ice.