Recipe courtesy of Emeril Lagasse
2 hr 25 min
55 min
1 hr 30 min
6 servings


  • 3 dozen oysters, shucked and on the half shell
  • 6 sea scallops, horizontally sliced in halves or thirds
  • 2 dozen bay scallops, shucked and on the half shell 
  • 3 dozen clams, shucked and on the half shell 
  • 2 (1 1/2-pound) steamed lobsters, cooled, cleaned
  • 10 pounds shaved ice
  • Mignonette sauce, recipe follows
  • Green Goddess Sauce, recipe follows
  • Cocktail Sauce, recipe follows
  • Lemon slices or wedges, for serving 
  • Your favorite crackers, for serving
Mignonette Sauce:
  • 3/4 cup red wine vinegar
  • 1/3 cup minced shallots
  • 1 teaspoon crushed black pepper
  • 1/8 teaspoon kosher salt
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped chervil
Green Goddess Sauce:
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons freshly chopped tarragon leaves
  • 3 tablespoons freshly chopped chervil leaves
  • 3 tablespoons freshly chopped chives
  • 3 tablespoons freshly chopped parsley leaves
  • 2 tablespoons minced shallot
  • 1 tablespoon lemon juice
  • 1 tablespoon tarragon vinegar
  • 2 teaspoons capers
  • 3 anchovy fillets, rinsed and patted dry
  • 1 dash hot sauce (recommended: Tabasco)
  • 1/4 teaspoon salt
Cocktail Sauce:
  • 1 cup ketchup
  • 1 tablespoon sriracha sauce
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons lime juice
  • 2 tablespoons grated ginger
  • 1 teaspoon soy sauce


Arrange the oysters, scallops, clams, and lobsters on a large bed of shaved ice. Decorate with fresh seaweed if available. Serve with assorted sauces, sliced lemon, and crackers.

Mignonette Sauce:

Combine all of the ingredients in a small nonreactive bowl and refrigerate until well chilled. Serve with seafood as a dipping sauce.

Green Goddess Sauce:

Combine all ingredients in the blender and puree until smooth. Refrigerate for 1 hour before serving.

Cocktail Sauce:

Combine all ingredients and serve.


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