COCONUT SHELLFISH COCKTAIL
Steps:
- For the court bouillon: Place all ingredients in a large pot. Bring to a boil and then reduce the heat and simmer for 20 minutes.
- For the marinade: Mix all ingredients together in a large non-reactive baking dish or large shallow bowl. Season, to taste, with salt and pepper.
- For the shellfish: 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.
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