Platter of Roasted Shellfish with Trio of Sauces

An elegant seafood platter featuring roasted lobster tails, jumbo shrimp, sea scallops, and Alaska King crab legs, served with three flavorful sauces. The shellfish is perfectly seasoned with shallots, parsley, and lemon, then roasted to tender perfection.

6 servings

27 min

Published October 4, 2025

Ingredients

•8 tablespoons extra-virgin olive oil, divided
•¼ cup minced shallots
•2 tablespoons minced fresh Italian parsley
•½ teaspoon finely grated lemon peel
•3 whole large frozen uncooked lobster tails, thawed, cut lengthwise in half
•6 whole uncooked jumbo shrimp (about 12 ounces), peeled, deveined, butterflied
•6 whole very large sea scallops
•2 pounds cooked large Alaska King crab legs, cut lengthwise in half
•3 tablespoons water
•1 serving Lemon wedges
•1 serving Fresh Italian parsley sprigs
•1 serving Lemongrass and Cilantro Sauce
•1 serving Saffron Mayonnaise
•1 serving Roasted Grape Tomato
•1 serving Orange
•1 serving and Basil Relish

Cooking Instructions

1.
Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.
15 min
2.
Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.
7 min
3.
Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.
5 min

Ingredients

•8 tablespoons extra-virgin olive oil, divided

•¼ cup minced shallots

•2 tablespoons minced fresh Italian parsley

•½ teaspoon finely grated lemon peel

•3 whole large frozen uncooked lobster tails, thawed, cut lengthwise in half

•6 whole uncooked jumbo shrimp (about 12 ounces), peeled, deveined, butterflied

•6 whole very large sea scallops

•2 pounds cooked large Alaska King crab legs, cut lengthwise in half

•3 tablespoons water

•1 serving Lemon wedges

•1 serving Fresh Italian parsley sprigs

•1 serving Lemongrass and Cilantro Sauce

•1 serving Saffron Mayonnaise

•1 serving Roasted Grape Tomato

•1 serving Orange

•1 serving and Basil Relish

Cooking Instructions

Preheat oven to 450°F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes.

15 min

Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp and scallops are just opaque in center, about 5 minutes for shrimp and 7 minutes for scallops. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes.

7 min

Arrange shrimp, scallops, and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with Lemongrass and Cilantro Sauce; Saffron Mayonnaise; and Roasted Grape Tomato, Orange, and Basil Relish.

5 min