This is a fabulous seafood antipasto: seafood on a pile of steamed vegetables with a piquant Genoese green sauce to hold it together.
The top image shows one that was made by Richmond for a gala affair at the Old Colony Club with 80 guests. It was an extravagant showpiece with numerous kinds of seafood, including lobster. Then he used the head and flippers to make it even more eye-catching.
The middle image was for a smaller event at the Old Colony Club, this one a structured wine tasting with 36 guests. This Capon Maggro was made by my friend Mary Quinlan. It had to share a table with cheeses and salumi from Piedmont and Genoa, so she made it simple and elegant, so as not to overshadow the other foods and the Roero Arneis and Gavi di Gavi wines that we were showcasing in this room. In addition to the basic structure of bread topped by the vegetable salad garnished with seafood, she also added steamed mussels and cherrystones around the bottom for color contrast. The white and green along the top are quartered hard-cooked eggs and large green pitted olives.
The bottom image is a small one made for an appetizer for a dinner for four people. It was made with only shrimp with steamed potatoes and pearl onions.
See the notes for tips on how to make this delicious invention into a less intimidating affair.