Plateau de Fruits de Mer with Two Sauces
Ingredients
- 1/4 cup white-wine vinegar
- 1 tablespoon finely chopped shallot
- 2 tablespoons finely diced, peeled cucumber
- Coarsely ground black pepper
- 1/3 cup ketchup
- 1 tablespoon prepared horseradish
- 1/4 teaspoon finely grated orange zest
- 4 jumbo shrimp, steamed, peeled, and deveined
- 4 oysters, shucked and in shells
- 1 small lobster tail, steamed and cut in half
- Lemon wedges, for garnish
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