The BVC Traditional Seafood Platter with Mustard Sauce and Cocktail Sauce

One of our favorites for a hot summer day is something simple and cold!  Fresh steamed shrimp that has been chilled along side lump crab (or crab legs if you prefer) and of course the BVC Beer Steamed Lobster Tails, also chilled.  Accompany with a wonderful cocktail sauce and delicious mustard dipping sauce and you have a winning dish.  Personally, I often opt for my favorite store bought cocktail sauce (Matheny's is great if you can find it at your local grocer; Heinz makes a nice and tangy one but I suggest adding a bit of horseradish and lemon to the Heinz cocktail sauce so it does not taste so "bottled") but I always do my own mustard sauce as I have yet to find anything that can compare.  Try it and I am sure you will have this as a summer staple!

The BCV Traditional Seafood Platter with Mustard Sauce and Cocktail Sauce

1/2 pound cooked jumbo shrimp (if you buy them raw, be sure to shell and devein and you can steam them per the BVC Beer Steamed Lobster Tails recipe)

1/2 pound lump crab (or 2 king crab legs), cooked

2 x 6oz lobster tails, cooked BVC Beer Steamed Lobster Tails

1 recipe BVC Cocktail Sauce (or your favorite cocktail sauce)

1 recipe BVC Mustard Dipping Sauce

Prepare all seafood and arrange on platter.  Chill seafood until ready to serve.  (Note:  It helps use a bowl for serving.  Place layer of ice on the bottom and cover with lettuce.  This will insure the seafood stays cold and also gives a nice presentation).  Serve with BCV Cocktail Sauce and BVC Mustard Dipping Sauce.