Hot Roasted Shellfish Sharing Platter

Hot Roasted Shellfish Sharing Platter

I have come across the dish in many variations, whether it was at Rick Steins Seafood Restaurant. There the shellfish was steamed and juices added to a rich Tuscan Olive Oil and lots of freshly chopped parsley & chilies. My other food hero & mentor Mark Hix would simply roast all the shells in tray, equally delicious but finished with garlic & Parsley butter broth.

There is a considerable amount of effort goes into this dish whether it’s for sourcing of the shellfish or the preparation behind it. My brilliant fishmonger & business partner Gary Welch of Welch Fishmongers in Newhaven, in Edinburgh prepares the lobsters & langoustines for those who prefer not to.

The oysters can be opened by your fish merchant as long as they travel in a cool bag. If you choose to open your beloved oyster I have attached a method for you to follow (carefully)


Serves 2

  • 1 Raw lobster
  • 2-3tbsp cold-pressed rapeseed oil
  • 4 medium scallops, cleaned, in the half-shell
  • 100g cockles washed & rinsed
  • 100g clams, washed & rinsed
  • 4 Creeled Langoustines
  • 100g mussels, picked washed & cleaned
  • 4 Diver Scallops cleaned in the half shell (roe attached optional)
  • 2 Razor Clams
  • 4 Oysters, shucked
  • 1 small bunch chopped flat leaf Parsley
  • 200g Unsalted Butter
  • 80 g Chopped Garlic & Chilies
  • 200ml fish stock
  • seasoning



Pre-heat the oven at 250c

To prepare an oyster

  1. Hold the oyster firmly with a towel, locate the valve & carefully leaver oyster knife into the head into the valve, twisting it until the oyster begins to open. Keep prying the oyster, and use the blade of the knife to detach the meat from the shell.

To Prepare the Lobster.

  1. Place the lobster firmly down on the chopping board. Insert a sharp heavy duty knife through the lobster’s head and straight down the back. Using the back of the knife crack open the lobster claws. Carry out the same process to prepare the langoustines. Season well then set aside.
  2. Season the scallops & oysters.
  3. Simply, place the seasoned lobster & scallops on a roasting tray then into the oven.
  4. After 6 minutes add the langoustines, razor clams & the smaller shells (including the oysters.) to the roasting tray, at this point pour a little of the fish stock over the shellfish.
  5. After a further 6 minutes Bring out of the oven and assemble on a suitable platter.
  6. Clean out the razor clam removing its digestive track then place back into the shell.
  7. Place the roasting tray onto the gas, sweat off the garlic & chili for a minute before adding the white wine, reduce to a syrup before adding the remaining fish stock.
  8. Allow to simmer for a few minutes before whisking in the cold butter & parsley.
  9. Check the seasoning before dressing the delicious shells.