New England Living: A Chilled Feast

Weston Table Featured in New England Living Issue 1 2025

By Annie B. Copps

"A quintessential New England summer supper should feature freshly harvested shellfish.

A beautifully arranged cold seafood platter is a showstopper for any occasion, whether it's a family gathering, a special celebration, or just an excuse to indulge in the rich, briny bounty the sea offers. The key to crafting an impressive seafood platter is simplicity, with the best, freshest ingredients taking center stage —in New England, that's an easy task.

While the seafood itself should shine, a few carefully chosen sauces to dip or drizzle keep things interesting. Whether you choose a variety of raw or cooked options —or a mix of both —the beauty lies in the versatility. These recipes are simple to prepare in advance, can be doubled or tripled depending on the crowd, and your choice of herbs and spices makes them infinitely adaptable.

Lobster Tails: A New England Favorite

Nothing says New England quite like lobster. The goal is to find firm, translucent flesh with no discoloration. Fresh lobster tails are ideal, but frozen ones will work in a pinch. Bring a large pot of salted water to a boil, add the lobster, and simmer for 5 to 7 minutes. Once the shells turn bright red and the flesh is opaque, transfer the lobster to an ice bath to cool quickly. Once cooled, use kitchen shears to cut through the shells for easy eating. Add to the platter with a remoulade sauce."

Shop Oyster Entertaining at Weston Table.