Sebonack Seafood Platter
Ingredients
Court Bouillon
3 Lemons (cut in half)
2 Oranges (cut in half)
1 Lime (cut in half)
1½ gallons Water
3 Onions (medium diced)
2 Carrots (peeled and medium diced)
½ head Celery
(washed and medium diced)
½ bunch Leeks
(washed and medium diced)
½ cup Fine Sea Salt
1 750ml bottle White Wine
Sebonack Seafood Platter
8 Shrimp (U-10)
2 1¼ lbs. Lobsters
1 lb. Pasteurized Colossal Crab Meat
Cocktail Sauce
3 cups Ketchup
1/3 cup Sugar
¼ cup Lemon Juice
2 oz. Worcestershire Sauce
1 cup Horseradish (or to taste)
1 oz. Tabasco Sauce (or to taste)
Honey Mustard Dressing
6 oz. Honey
6 oz. Dijon Mustard
½ cup Red Wine Vinegar
1 tsp. Black Pepper
½ tsp. Salt
1 bottle Blended Olive Oil
Balsamic Dressing
½ cup Balsamic Vinegar
1 tsp. Dijon Mustard
1 cup Olive Oil
½ cup Extra Virgin Olive Oil
Sea Salt to taste
Sauce Luis
½ cup Ketchup
½ cup Mayonnaise
1 Shallot (minced)
3 Tbs. Brandy
Salt and Pepper to taste
46
Salad
1 lb. Mixed Baby Lettuce
1 European Cucumber (medium chopped
and cut into quarters)
½ cup Grape Tomatoes (cut in half)
Preparation
Court Bouillon
Squeeze the lemons, oranges and lime into
a large pot then add the squeezed fruits.
Add the remaining ingredients except the
white wine to the pot. Bring to a boil then
add the white wine and simmer for 15-20
minutes.
Sebonack Seafood Platter
Add the shrimp to the court bouillon and
cook for 5-7 minutes. The color of the meat
should be white; if most of the shrimp
looks clear rather than white, cook for
2-3 more minutes. With a slotted spoon,
remove the shrimp from the court bouillon
and refrigerate (do not shock them in cold
water). Keep the court bouillon hot. When
the shrimp are cool, peel the shell, score a
knife down the middle of the top and wash
away the vein under cold water. Add the
whole lobster to the court bouillon and
cook for 12 minutes. Remove the lobster
and let cool for 3 minutes. Remove the
pincher part of the claw by bending it back
as far as it can go. It is important that you
do this while the lobster is still warm. This
will remove the cartilage that is connected
to it. Crack the shell and remove the claw
meat then place it on a tray then cool in
the refrigerator. Remove the tail and cut it
in half. Remove the tail meat and wash it
under cold water, removing the vein down
the middle.
Cocktail Sauce
Combine all the ingredients in a bowl and
whisk together until combined.
Honey Mustard Dressing
Mix all ingredients except for the olive oil
in a bowl. Whisk the olive oil in slowly,
blending until well mixed.
Destination Golf .TRAVEL
Balsamic Dressing
Mix together the vinegar and salt in a
bowl until well blended. This step is very
important when making dressings because
salt does not dissolve in oil. Whisk the
mustard into the vinegar mixture. Slowly
add the olive oil while whisking briskly. If
the mix becomes too thick, add 1 Tbs. of
water. Add the extra virgin olive oil and
whisk until well blended.
Sauce Luis
Mix all the ingredients together in a bowl
and whisk until well blended.
Salad
In a small bowl combine the lettuce,
cucumbers and tomatoes and toss with a
½ cup of the balsamic dressing.
Assembly
In a 3 separate compartment plate on top
of a serving plate place each individual
seafood component and salad as shown in
the picture. Place the sauces into 3 small
serving bowls to accompany the seafood
platter: cocktail sauce for the shrimp,
mustard sauce for the crab and sauce luis
for the lobster.
Wine Match
Champagne, Bollinger, “Special Cuvee”,
France, Non-Vintage.