Step 1

Steam the cleaned mussels and clams in a small pot with a splash of white wine. Cove the pot and cook until the shells just open up, anywhere from 6-8 minutes. Then chill until ready to serve.

Step 2

Boil the shrimp in a small pot with water, a squeeze of fresh lemon juice, salt and pepper. Cook the shrimp until just cooked through and turn pink, about 3-5 minutes. Then remove and chill until ready to serve.

Step 3

Sear the tuna in a hot skillet that is drizzled with avocado or vegetable oil. Sear on all sides for 1-2 minutes until a deep crust forms, but is still raw in the center. Remove and let cool for a minute, then slice into thin slices.

Step 4

Cut the uncooked lobster tails in half and steam, grill or broil the lobster tails until just cooked through, anywhere from 5-8 minutes. Then chill until ready to serve.

Step 5

Mix the cocktail sauce with 1 teaspoon of horseradish or more if you like it spicier.

Step 6

For the mignonette, add finely diced shallot of a bowl along with white vinegar, rice vinegar, black pepper and a pinch of sugar and stir to combine. Set aside until ready to serve.

Step 7

For the oyster sauce, add oyster sauce to a bowl along with soy sauce, fresh ginger, sriracha and a touch of honey.

Step 8

Stir to combine and set aside until ready to serve.

Step 9

Add crushed ice to a wide platter and sprinkle the ice with Kosher salt, this will help prevent the ice from melting too quickly.

Step 10

Arrange the seafood onto the platter, making sure all of the seafood is touch the ice to keep cold.

Step 11

Nestle in lemon wedges and serve with accompanied sauces on the side.