Calculate Seafood Tower Cost Per Person
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Whole Lobster (cooked, halved) | kg | — | ||
| Oysters (fresh) | kg | — | ||
| King Prawns (shell-on, cooked) | kg | — | ||
| Crab Claws (cooked) | kg | — | ||
| Clams (cooked, chilled) | kg | — | ||
| Lemon + Sauces | kg | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Source oysters from a direct wholesale supplier — retail markup on oysters is 200–400% over wholesale.
- Live lobster doubles in perceived value vs frozen; use it for the tower and frozen for bisque or sauces.
- Add visual height with crushed ice display trays — they add presentation value at minimal cost.
- Include easy-prep accompaniments (lemon, mignonette, cocktail sauce) at €0.30–0.50 per person.
- A well-priced seafood tower should achieve 32–42% food cost given its premium price point.
Frequently Asked Questions
Plan for 3–4 oysters per person as part of a mixed seafood tower, or 6–8 if oysters are the centrepiece. Freshness is critical — order and shuck same-day.
A restaurant-quality seafood tower for 2 (half lobster, 6 oysters, 4 prawns, crab claws, clams) typically costs €35–55 to produce depending on market prices, and should sell for €95–140.
Build on a tiered stand over a base of crushed ice. Replace ice every 45–60 minutes for service periods longer than 1 hour. Keep all components refrigerated until final assembly.
Yes — shuck oysters up to 2 hours ahead (kept on ice), cook and chill lobster and prawns up to 4 hours ahead. Assemble immediately before service for optimal presentation.