Chilled Seafood Assortments
  • Two 1 1/2 pound lobsters
  • 20 large shrimp, shelled and deveined
  • 1/2 pound lump crab meat, picked over
  • 4 thin slices of good-quality smoked salmon
  • 4 lemon crowns or halves
  • 1 English (seedless) cucumber, sliced thin
  • Parsley sprigs for garnish
  • Cocktail sauce as an accompaniment


    1. In a kettle or large pot of boiling salted water, add the lobsters and cook them, covered, over high heat for 8 to 10 minutes, or until cooked. Drain, transfer to a plate, and let cool enough to handle. Split the lobsters in half, remove and discard the stomachs. Chill the lobster halves in the shell, covered, until ready to serve.

2. In a large saucepan of boiling salted water, add the shrimp and cook them for 2 to 3 minutes, or until they are pink and just cooked. Drain. Transfer to a plate and chill, covered.

3. Remove claws and knuckles from lobster shells. Remove tail meat from the shell, slice it, and return slices to shell.

4. Decoratively arrange seafood, including crab meat and salmon, among 4 large chilled serving plates, add the lemon and cucumber, and garnish with the parsley. Serve with cocktail sauce.

Servings per Recipe: 4

Victoria's Online Cookbook

Photograph by William P. Steele



share this page with your friend[s]give us your feedback