Name: Platter of Roasted Shellfish with Trio of Sauces
Yield: Makes 6 servings
Ingredients: 8 tablespoons extra-virgin olive oil, divided; 1/4 cup minced shallots; 2 tablespoons minced fresh Italian parsley; 1/2 teaspoon finely grated lemon peel; 3 large frozen uncooked lobster tails, thawed, cut lengthwise in half; 6 uncooked jumbo shrimp (about 12 ounces), peeled, deveined, butterflied; 6 very large sea scallops; 2 pounds cooked large Alaska King crab legs, cut lengthwise in half; 3 tablespoons water; Lemon wedges; Fresh Italian parsley sprigs; Lemongrass and Cilantro Sauce; Saffron Mayonnaise; Roasted Grape Tomato, Orange, and Basil Relish

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Platter of Roasted Shellfish with Trio of SaucesMaren Caruso

Indulgence on a platter: Lobster, shrimp, scallops, and crab legs make one impressive presentation. (Ask the market to cut the lobster tails and crab legs in half lengthwise for you.) A selection of sauces adds to the party fun.