sensational
Bring the experience of a 5-star seafood restaurant home with a showstopping seafood tower appetizer and two delicious entrées: stuffed lobster tails and mushroom risotto with truffle sea scallops. The quality and flavor will be unmatched with responsibly sourced fresh seafood from the Hy-Vee Fish Market Department.
Seafood tower in 3 easy steps
Create an impressive appetizer with a mix of raw and cooked seafood arranged on tiers to create a towering selection of delicate, fresh flavors.
Select your ingredients
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shrimp
Save on prep time by purchasing cooked, peeled and deveined Responsible Choice shrimp from the Hy-Vee Fish Market Department. Shrimp can be served cold with cocktail sauce or gently heated in a large skillet and tossed with a bottled sauce.
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Hy-Vee offers a frozen mixed seafood combination featuring shrimp, scallops and calamari tubes and tentacles. Thaw seafood and fry according to pkg. directions.
FRIED SEAFOOD
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Find both live and packaged mussels at Hy-Vee. Scrub under cold running water and discard visible beards. Cook mussels in a skillet with butter, minced garlic and sweet wine over medium-high heat 5 to 7 minutes, tossing constantly or until shells open. Discard any that do not open.
MUSSELS
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Hy-Vee carries live and canned oysters. To prep live oysters, scrub under cold running water before opening. Oysters are easier to shuck when shells are well-chilled. Serve shucked oysters on the half shell.
OYSTERS
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For best recipe results using fresh Alaskan snow crab clusters and golden king crab legs from Hy-Vee, follow safe thawing and serving pkg. instructions.
CRAB LEGS
Set up your display
Follow these simple steps to build a grand presentation.
Place cooked mussels and shrimp in separate serving bowls on the second tier. Tuck bread slices where space allows and add bowls of dipping sauces on appropriate tiers.
Arrange fried seafood and other hot items such as hush puppies on the top tier of the tower.
Fill the bottom tier with a layer of crushed ice. Arrange cold seafood items on this tier only to avoid cross-contamination.
pro tip:
Consider guests
Always start with quality items and make sure to check with your guests regarding shellfish allergies. If you can’t contact guests ahead of time, place raw shellfish, such as oysters, on a different level than your cooked items to prevent cross-contamination.”
—Mark Webster
Hy-Vee Chef
Lee’s Summit, MO
Quality Seafood
Look for the “Responsible Choice” label on fish and shellfish products at Hy-Vee. It means your seafood was caught or farmed in a sustainable, safe way. Sustainable seafood is responsibly fished so it can remain available for generations to come.
Garnish + Sauce
Enhance the flavors of seafood
with a few finishing touches.
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The tart, sweet and fresh flavors of lemon are a classic pairing for any seafood dish.
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Edible flowers may wilt on a seafood tower. Garnish with fresh herbs like dill, flat leaf (Italian) parsley or basil.
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Cubed or crushed ice from Hy-Vee keeps uncooked seafood fresh for guests to enjoy all evening.
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Add a kick of spicy flavor with Hy-Vee chili sauce. Made with tomato puree, garlic and aromatic spices.
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Spread creamy-smooth Culinary Tours horseradish sauce onto seafood for a touch of heat.
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Inglehoffer seafood cocktail sauce is a classic signature sauce made with fresh grated horseradish.
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Rich and smooth Louisiana garlic butter sauce works well as a dip and on seafood pastas.
Shrimp-and-Lobster
Stuffed Tails with Limoncello Cream Sauce
How to select lobster
To choose a healthy live lobster, lift it out of the water and make sure it moves its legs and claws. Healthy lobsters will not have cracked shells or claws, and they will feel heavy for their size. They will have firm, white, evenly colored flesh. Ask your Hy-Vee Fish Market Department for tips to choose the amount you need so you can enjoy the clean taste of high-quality cold-water lobster.
How to select scallops
When shopping for sweet buttery fresh scallops, look for ones that are pearly white and firm with a texture that is similar to a raw pork chop. Fresh scallops have a saltwater and/or seaweed scent if they were recently caught. Find larger (sea) scallops and smaller (bay) scallops at your Hy-Vee Fish Market Department.
Mushroom Risotto
with Truffled Sea Scallops and Filet of Beef
View Recipe
Save time with cooked lobster and responsibly sourced Fair Trade 100% natural pure shrimp at Hy-Vee.
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Place cooked mussels and shrimp in separate serving bowls on the second tier. Tuck bread slices where space allows and add bowls of dipping sauces on appropriate tiers.
Arrange fried seafood and other hot items such as hush puppies on the top tier of the tower.
Fill the bottom tier with a layer of crushed ice. Arrange cold seafood items on this tier only to avoid cross-contamination.
Spread creamy-smooth
Culinary Tours horseradish sauce
onto seafood for a touch of heat.
Always start with quality items and make sure to check with your guests regarding shellfish allergies. If you can’t contact guests ahead of time, place raw shellfish, such as oysters, on a different level than your
cooked items to prevent
cross-contamination.”
Learn More
