Ingredients
1/4 cup white-wine vinegar
1 tablespoon finely chopped shallot
2 tablespoons finely diced, peeled cucumber
Coarsely ground black pepper
1/3 cup ketchup
1 tablespoon prepared horseradish
1/4 teaspoon finely grated orange zest
4 jumbo shrimp, steamed, peeled, and deveined
4 oysters, shucked and in shells
1 small lobster tail, steamed and cut in half
Lemon wedges, for garnish
Preparation
Stir together vinegar, shallot, cucumber, and 1/4 teaspoon pepper in a small bowl for mignonette. Stir together ketchup, horseradish, and orange zest in another small bowl for cocktail sauce. Refrigerate sauces until chilled, at least 1 hour, and up to 1 day.
Place crushed ice on a tray, and arrange seafood, sauces, and lemon wedges on top.
