Considering extended warm months and extended harvest times, a seafood tower is always a good idea. It adds finesse and fun to any event.
Shrimp, Lobster, oysters and caviar are great additons for your seafood tower. American restaurants featured seafood platters much later than in France, where it was called plateau de fruits de mer.
Main lobster, showcased on this platter, is harvested from June through December commercially and is available year round with lower supply and at times is imported from Canada when that occurs.
California's season for spiny lobster is just starting and goes through mid-March.
We paired our Osetra, farmed Georgia.