Here's the honest thing about a date-night spread: almost none of it takes much effort. Dressed lobster arrives already dressed. Oysters ask only that you open them. Caviar asks nothing at all.
So for the weekend:
Dressed lobster — meat picked and returned to the shell. Chill it, set it down, take the credit.
Coquille Saint-Jacques — scallops in a gratin, back in the shell, done under the grill in the time it takes to pour a drink.
Oysters — ready to go as they come pre-shucked
Oscietra caviar — open the tin, find a non-metal spoon (metal dulls it — really), done.
Plateau de fruits de mer — the full brasserie theatre for the least actual work, which is a ratio we're fond of.
(The washing up, we're afraid, is still on you.)
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