Emeril's Kicked Up Raw Bar with 3 Dipping Sauces

• 3 dozen oysters, shucked and on the half shell
• 6 sea scallops, horizontally sliced in halves or thirds
• 2 dozen bay scallops, shucked and on the half shell
• 3 dozen clams, shucked and on the half shell
• 2 (1 1/2-pound) steamed lobsters, cooled, cleaned
• 10 pounds shaved ice
• Lemon slices or wedges, for serving
• Your favorite crackers, for serving
• 3/4 cup red wine vinegar
• 1/3 cup minced shallots
• 1 teaspoon crushed black pepper
• 1/8 teaspoon kosher salt
• 1 teaspoon chopped chives
• 1 teaspoon chopped chervil
• 1 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons freshly chopped tarragon leaves
• 3 tablespoons freshly chopped chervil leaves
• 3 tablespoons freshly chopped chives
• 3 tablespoons freshly chopped parsley leaves
• 2 tablespoons minced shallot
• 1 tablespoon lemon juice
• 1 tablespoon tarragon vinegar
• 2 teaspoons capers
• 3 anchovy fillets, rinsed and patted dry
• 1 dash hot sauce (recommended: Tabasco)
• 1/4 teaspoon salt
• 1 cup ketchup
• 1 tablespoon sriracha sauce
• 1 tablespoon chili garlic sauce
• 2 tablespoons lime juice
• 2 tablespoons grated ginger
• 1 teaspoon soy sauce

1. Mignonette sauce, recipe follows
2. Green Goddess Sauce, recipe follows
3. Cocktail Sauce, recipe follows
4. Arrange the oysters, scallops, clams, and lobsters on a large bed of shaved ice.
5. Decorate with fresh seaweed if available.
6. Serve with assorted sauces, sliced lemon, and crackers.
7. Combine all of the ingredients in a small nonreactive bowl and refrigerate until well chilled.
8. Serve with seafood as a dipping sauce.
9. Combine all ingredients in the blender and puree until smooth.
10. Refrigerate for 1 hour before serving.
11. Yield: 2 cups
12. Combine all ingredients and serve.
13. Yield: 1 1/2 cups

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Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-kicked-up-raw-bar-with-3-dipping-sauces-recipe.html (may not work)