GATHER JOURNAL

Photograph by Keirnan Monaghan Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    
THE LIFE AQUATIC WITH STEVE ZISSOU (2004)

Fruits de Mer

Mains from Issue 3 – Spring / Summer 2013 – Rough Cut

The mythic jaguar shark. That’s what Captain Steve Zissou (Bill Murray) and his quirky crew of seafarers are after. Why? Revenge, of course; the colossal spotted predator ate Zissou’s partner. There is a divine soundtrack of Seu Jorge-sung David Bowie hits, a cameo by the one-and-only Jeff Goldblum as Zissou’s nemesis, and plenty of breathtaking seascapes with all manner of aquatic creatures. And what more fitting homage to the sea than a gorgeous array of its bounty?

serves 2



  • An assortment of shellfish for boiling and some to be eaten raw

    Including, perhaps: oysters, clams, cleaned shrimp, langosteens, whelks, stone crab claws or snow crab legs, and a (1½ lb) lobster
  • Condiments for seafood (including: lemon wedges, cocktail sauce and mayonnaise mixed with some lemon juice and zest, chives and parsley)

  • 1

    Bring a large pot of water to a boil. Have a bowl of ice water on hand.
  • 2

    Boil shrimp just until just cooked through. Chill after boiling.
  • 3

    Boil the lobster 10 minutes for a 1¼ lb lobster; up to 15 minutes for a 2 lb lobster.
  • 4

    Boil langosteens 2 minutes; they don’t change color.
  • 5

    Whelks need to be rinsed a couple times and even soaked for an hour or two. Boil 12 minutes.
  • 6

    Stone crab claws and snow crab legs are sold pre-cooked. Use a nutcracker to get into them.
  • 7

    Shuck the clams and oysters.
  • 8

    Serve seafood on ice with lemon wedges and condiments.