In this aptly named extravaganza Andrew Wilkinson returned, thanks to the Rainbow Room's long history and recipe files, to one of the restaurant's glorious past dishes. He updates it with contemporary flavors, which makes it all the more of a showstopper. The shrimp he uses are jumbo or U15, meaning there are only 15 per pound. The chef calls for three different kinds of fresh oysters, all regional and all from the Atlantic coast. But you may use the best and freshest available in your own area. Shucking fresh oysters by hand is easier than you think if you have an oyster knife and if you follow the chef's tip of relaxing the oysters and also the clams in slushy ice water just before shucking. The chef presents the extravaganza on a two tiered rack; however, you may present yours on two large platters filled with ice and, if you wish, lined with fresh seaweed.
- Scallop Ceviche (recipe follows)
- Fresh Oysters - 12 assorted, shucked, on half shell
- Fresh Littleneck clams - 8, shucked, on half shell
- Fresh seaweed - optional
- Mussels - 12, steamed in white wine, drained
- Chive Remoulade Sauce (recipe follows)
- Shrimp - 1 pound jumbo (U15 shrimp) poached, drained, chilled
- Lump crab meat - 1 pound, drained
- Large radicchio leaves
- Maine Lobsters - 1 2-pound, boiled, chilled
- Scallop Ceviche
- Sea Scallops - 1 pound, finely diced
- Limes - 2
- Oranges - 2
- Green, yellow and red bell pepper - 1/2 each, minced
- Onion - 1/2 small, minced
- Ripe Avocado - 1, ripe avocado
- Cilantro - 1/4 cup, chopped
- Salt and freshly cracked black pepper, to taste
- Tabasco - dash
- Chive Remoulade Sauce
- Mayonnaise - 1 cup
- Chives - 1/4 cup, chopped
- Flat-leaf Parsley - 2 tablespoons, chopped
- Red Onion - 2 tablespoons, minced
- Garlic Clove - 1, minced
- Dijon mustard - 1 to 2 teaspoons
- Freshly ground white pepper, to taste
Make Scallop Ceviche and let marinate, covered. Shell mussels, saving half the shells, and mix mussels in a small non-reactive bowl with enough Chive Remoulade Sauce to moisten. Cover, set aside. Shell lobster. Extract tail meat and cut into medallions. Leave claw meat whole. Save head for garnish.
To serve: On the bottom half of a tiered serving dish or on a single large platter, place cracked ice and, if using, a layer of fresh seaweed. Place oysters on the half shell around the perimeter and Littleneck clams in the center. On the second tier, or on a second large platter, also lined with cracked ice, place the head from the boiled lobster upright at one end. Arrange the shrimp around the head in a semi-circle, stacking one layer on top of the other. Next, spoon Scallop Ceviche into large shells or small bowls and place around shrimp. Scoop mussels with a little remoulade sauce into mussel shells and distribute on both sides of the platter. Spoon lump crab meat into a cup created from radicchio leaves. Lastly, arrange lobster claws on either side of the platter and lobster medallions beside the crab meat-filled radicchio cup. Serve immediately with seafood forks, plenty of napkins and finger bowls.
Place diced sea scallops in a non-reactive bowl. Squeeze the juice of limes and lemons into the bowl. Add the remaining ingredients and mix gently but thoroughly with a rubber spatula. Cover, set aside.
Chive Remoulade Sauce
Combine all ingredients in a non-reactive bowl. Cover, refrigerate, and let flavors meld for at least one hour.