Roasted Shellfish Platter

My parents came into town for Christmas and while C was away at work we feasted on shellfish. He won't touch the stuff, but Miss F loves shrimp. I heavily adapted this recipe from Epicurious.  I thought this huge platter would leave loads of leftovers with only three adults and a kid eating it...I was wrong.  We were left with about 10 shrimp, one set of crab legs and half a lobster.  Roasting seafood is so easy, but your guests need to be ready to get a little messy.  But who minds mess when you are having seafood dunked in butter?  I do need to invest in some crackers for crablegs.  I have had them a couple times now and they really do make things much easier with snow crab legs.

Roasted Shellfish Platter

6 tablespoons extra-virgin olive oil, divided
¼ cup minced shallots
2 tablespoons minced fresh Italian parsley
½ teaspoon finely grated lemon peel
2 large cooked lobsters, cut lengthwise in half
1 pound jumbo shrimp
2 pounds cooked snow crab legs, cut lengthwise in half
3 tablespoons water

Preheat oven to 450 degrees F. Brush 2 large roasting pans with 1 tablespoon olive oil each. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 1 tablespoon olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture.  Meanwhile, combine shrimp, 2 tablespoons olive oil, and 2 tablespoons shallot mixture in medium bowl; sprinkle with salt and pepper and toss gently to coat. Arrange in single layer in second prepared roasting pan. Roast alongside lobster until shrimp are just opaque in center, about 5 to 10 minutes. Transfer lobster to large platter; cover with foil. Arrange crab legs in lobster roasting pan; drizzle with remaining 2 tablespoons olive oil, sprinkle with remaining shallot mixture, then drizzle with 3 tablespoons water. Roast just until heated through, about 5 minutes. Arrange shrimp and crab legs on platter with lobster. Pour any pan drippings over shellfish. Garnish with lemon wedges and parsley sprigs. Serve with lemon butter for dipping.

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