Need we say more? Saint-Tropez is known for seafood, and what better way to celebrate it than with a grand platter. There is no incorrect way to compile this dish – just add your favorite seafood, cocktail sauce and lemon, and serve with a simple starch and vegetables.
Serves 10
Prep time: 30 minutes
Cook time: 20 minutes
To steam lobsters, place them in a large pot of boiling, salted water for about 6 minutes. Remove and let cool before cutting in half.
Place potatoes in a large pot and cover with water. Add a generous amount of salt and bring to a boil and cook until tender. Remove from water and let cool. Slice into wedges for service. If desired, serve with a drizzle with olive oil and a sprinkle of salt.
Heat olive oil in a large skillet over medium heat and add garlic. Cook for about 1 minute or until garlic turns golden. Add arugula and cook covered until leaves are wilted. Remove from pan and serve at room temperature.
For cocktail sauce, combine all ingredients and mix well. Refrigerate for at least 20 minutes.
The best way to serve this dish is on a platter filled with crushed ice. It keeps the seafood tasting fresh. Arrange the lobster, shrimp and mussels over the ice and scatter lemons on top. Serve the potatoes, arugula and cocktail sauce on the side.
