2 quarts water
1 cup dry white wine
1 medium onion, peeled and sliced
3 celery stalks, chopped
2 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
1 serrano pepper
2 allspice berries
4 black peppercorns
1 (14-ounce) can coconut milk (can use fresh coconut milk, if desired)
1/2 cup fresh lime juice
1 poblano pepper, cut into brunoise
2 serrano peppers, finely chopped
1 red bell pepper, julienned
1 red onion, julienned
1 tablespoon minced garlic
1 teaspoon peeled and minced fresh ginger
1/4 cup chopped scallions
1 tablespoon chopped fresh cilantro leaves
Salt and pepper
16 to 20 shrimp, shell on
1 (8-ounce) lobster tail
24 mussels, scrubbed and debearded
1 conch, meat cut into small dice
3 whole coconuts, shells cut in half and milk drained, for serving
Shaved fresh coconut, for garnish
Fresh cilantro leaves, for garnish
Place all ingredients in a large pot. Bring to a boil and then reduce the heat and simmer for 20 minutes.
Mix all ingredients together in a large non-reactive baking dish or large shallow bowl. Season, to taste, with salt and pepper.
Add salt, to taste, to the simmering court bouillon. Add the shrimp, crayfish, and scallops to the court bouillon and cook all together for 3 minutes. Remove fish from court bouillon and cool before peeling. Transfer to marinade.
Add lobster to simmering court bouillon and cook for 5 minutes. Remove meat from shell, cut into about 12 chunks, and add to marinade.
Add mussels to simmering court bouillon and cook until they have opened. Discard any mussels that did not open. Remove meat from shell on all but 6 mussels and add to marinade; save 6 whole mussels for garnish.
Add conch to simmering court bouillon and cook for 30 seconds. Transfer to marinade and toss gently to evenly combine all the seafood.
Fill a 2-inch round mold with seafood cocktail mixture. Transfer to a coconut shell for serving. Repeat to make 6 servings. Pour extra marinade over top and garnish each with 1 reserved mussel in shell, shaved fresh coconut, and cilantro.