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In a medium bowl, traipse the lemon juice with the shallot and crème fraîche. Progressively traipse within the olive oil and season with salt and pepper. Lunge within the diced fennel and chopped fennel fronds.
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Preheat the broiler and situation a rack 6 inches from the heat. Arrange the exiguous, lobster tails and oyster shell halves in a roasting pan in a single layer. Situation the scallops within the 6 flattest oyster shells. Situation the oysters within the final shells. Spoon 3/4 cup of the French dressing over the seafood, being sure to coat them solely. Season with pepper and broil till evenly browned, about 7 minutes. Transfer the seafood to plates and drizzle with among the French dressing, passing the toast and any final French dressing on the table.
Suggested Pairing
A zesty Australian Riesling will highlight the seafood’s sweet, briny flavors.
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