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Allow all frozen seafood to thaw in the refrigerator overnight.
Make sauces the night before to allow the flavors to combine.
Combine all Cocktail Sauce ingredients together and mix well. Store in a jar or covered container in the refrigerator.
In a small food processor, combine Remoulade ingredients. Pulse to combine. You want it to have a texture like a Tarter sauce, do not process until smooth. Store in a jar or covered container in the refrigerator.
In a small skillet, heat all ingredients for the Cowboy Butter for 2-3 minutes over medium to allow the garlic to cook and flavors to infuse. Store in a jar or covered container in the refrigerator, reheat just prior to serving.
Oysters, Cooked Shrimp and Smoked Salmon will be prepared just before serving, keep them in the fridge.
Prepare seafood for steaming; cut crab legs into individual servings by cutting at the knuckles. De-beard and scrub mussels, discard any that are open. Scrub clams.
In a dutch oven or other large heavy bottomed pot, steam crab legs, lobster tails, lobster claws, calms and mussels in 1 cup of dry white wine for 8 minutes.
Clams and mussels can be removed as soon as they OPEN, roughly 3 minutes to avoid overcooking. Allow the crab and lobster to steam for the full 8 minutes. Discard any clams or mussels that do not open.
Immediately place steamed seafood into an ice bath to cool it quickly and retain tender texture. Seafood can be steamed and chilled up to 24 hours before serving.
Fill your 3 tier tower with ice. Arrange chilled (cooked seafood) and sauces.
Carefully shuck raw oysters (last), add them to the tower and garnish with lemon wedges and fresh dill.