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Le Chaudron recipe
Plateau de fruits de mer festif
Festive seafood platter
⏱ 30 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
12oysters (French size no. 3)
12live medium langoustines
1cooked spider crab800 g (28 oz)
12raw jumbo shrimp
12cooked periwinkles- 12cooked whelks
- 200 g (7 oz)extra live whelks
1organic lemon, cut into wedges
100 g (3½ oz)salted butter
1bunch of fresh seaweedfor presentation
- 12 oysters (French size no. 3)
- 12 live medium langoustines
- 1 cooked spider crab 800 g (28 oz)
- 12 raw jumbo shrimp
- 12 cooked periwinkles
- 12 cooked whelks
- 200 g (7 oz) extra live whelks
- 1 organic lemon, cut into wedges
- 100 g (3½ oz) salted butter
- 1 bunch of fresh seaweed for presentation
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the langoustines in the large pot of boiling salted water for 3 minutes, then chill in ice water.
- Cook the live whelks in seasoned court-bouillon for 12 minutes and drain.
- Line the platter with seaweed and plenty of crushed ice.
- Shuck the oysters, levering the knife at the hinge, and arrange on the ice.
- Split the spider crab in half lengthwise and place it in the center.
- Arrange the langoustines, shrimp, whelks and periwinkles around the crab.
- Garnish with lemon wedges and the softened salted butter in a ramekin, and serve right away.
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