Hy-Vee Recipes and Ideas

Directions

1. Step1

   For coriander-chutney dip, place cream cheese and coriander chutney in a mini food processor; cover and process until smooth. Transfer to a small serving bowl; cover and refrigerate until serving.

2. Step2

   To build the seafood charcuterie tree, starting at the bottom of the tree and working towards the top, on a large rimmed baking pan arrange the ingredients in rows as follows:

   • Remove tail from the cooked whole American lobster. Place tail in the bottom of the rimmed baking pan for the tree trunk. Remove lobster meat from shell and set aside.

   • Cut the knuckles from the Baked Alaska King Crab Legs and arrange as the bottom row of the tree. Set aside remaining crab legs.

   • Add a row of about 6 sushi roll pieces above the crab leg knuckles.

   • Cut cucumber lengthwise into thin, ribbon like slices with a vegetable peeler. Fold slices accordion style. Place accordion-folded slices in a row above the crab leg knuckles.

   • Add a row of the reserved steamed lobster meat, placing claw meat on top.

   • Add a row of lemon wedges above the lobster.

   • Crack and remove the crabmeat from the reserved crab legs. Place crabmeat in a row above the lemon wedges.

   • Add a row of remaining sushi pieces above the crabmeat.

   • Fold or ruffle the smoked salmon slices and add in a row above the sushi. Garnish salmon with lemon zest

   • Use a cookie cutter to cut lemon peel piece into the shape of a star and place at the top of the seafood charcuterie tree. Use rosemary and thyme sprigs to garnish areas between the rows of seafood, if desired.

   • To serve, place slightly crushed ice cubes in another large rimmed baking pan. Place baking pan with seafood charcuterie tree on top to keep the seafood cold during serving. Serve with coriander-chutney dip, and bayou butter or garlic-butter marinade and dip.