Seafood platter - help

[Lardydah]

I've offered to do a (cooked the night before and chilled) seafood platter for starters Christmas day, and have my order of fish/shellfish all sorted for delivery Tuesday morning.

I've got the following on the way:

Tiger prawns
Brown shrimp
Crab
Lobster
Whelks
Smoked Salmon
Oysters

Now I'm fairly confident on the cooking/preparation, but don't have many ideas for the accompaniments!

So far I'm thinking something tomatoey (maybe bloody maryish), mayonnaise (anything I can do to tart it up?), soured cream and something for the oysters (probably mignonette?) in terms of sauces.

Does anybody have any other ideas about what I should include, or any past experiences they could share? Any tips on presentation?

Thanks!

[calibrax]

a few tips...

breadcrumb some of it
sweet chilli sauce dip
gravadlax sauce (mustard & dill)
olives accompany shellfish well

[sherman]

Serving wise. You need a big platter and pile everything on it. You will need crushed ice on the platter. To make this get a bag of ice and beat the crap out of it. You could have a bed of "seaweed" too. Deep fry some shreaded cabbage.

Garnish with some chunks of lemon

Give each person a finger bowl and a shells plate as well as their eating plate.

[sherman]

P.s Serve some decent bread and butter with it just to help mop up juices.

[Melman Giraffe]

If the product is good Lemon is all you need

[Podie]

If you want something a bit different you could go for some samphire or some aspargus.

[Mobile Chicane]

I'd pot the brown shrimps, and ceviche the whelks.

[xuy]

Shallots and Vinegar

Garlic Aioli

Homemade Mayonnaise

Tabasco

etc

[HarryFlatters]

Muscadet for drinking, lemons for squeezing

[Melman Giraffe]

HarryFlatters said:

Muscadet for drinking, lemons for squeezing

Good shout I forgot about a cheeky white to wash it down with, maybe some English bubbles :drink

[HarryFlatters]

Melman Giraffe said:

HarryFlatters said:

Muscadet for drinking, lemons for squeezing

Good shout I forgot about a cheeky white to wash it down with, maybe some English bubbles :drink

As dry a white as you can find

[jfbrin]

What about the Langoustines?

[Lardydah]

Nice one guys, lots of great ideas! PH never fails to deliver..

[RichB]

All of that and brown bread & butter...

[jogon]

I prefer my seafood simply boiled until pink and then out into some ice'd water and served cold especially if you have invested some money in fresh produce. Although Oysters I prefer to cook, open them up keeping the juice in as much as possible and then a dash of cayenne pepper, paprika and grate some parmesan over the top and then under the grill for 6-8mins. If you have any family members who weren't previously a fan then it's worth trying.

[sunnygym]

Have you got room for one more ?

[boyse7en]

Fine grate some lemon zest and mix it in with the mayonnaise

[226bhp]

You know people who eat Whelks?
Wow, wish I did!

Reminds me to visit the local fish market when I'm home, haven't eaten those in years. Wouldn't a saucer of vinegar do for those or is that just too common?

[chilistrucker]

226bhp said:

You know people who eat Whelks?
Wow, wish I did!

Reminds me to visit the local fish market when I'm home, haven't eaten those in years. Wouldn't a saucer of vinegar do for those or is that just too common?

Ooo whelks, yep vinegar and salt and pepper, lovely.
rollmops anyone?