Best-ever seafood platter
There’s no better way to celebrate the warm weather than with a delicious seafood platter. Try this recipe for your next get-together.
Our best-ever seafood platter is a must this entertaining season. Let's get started by making the sweet and sour red onion that goes perfectly with smoked salmon. Combine the vinegar, sugar and salt in a jug and stir into the sugar and salt dissolve. Pour the pickling mixture over the onion in a small bowl, then set aside for one hour to soak. When it's ready, drain the onion and place in a small serving bowl. Next, make the seafood sauce by combining mayonnaise, tomato sauce, lemon juice, Worcestershire sauce, and Tabasco sauce in a small bowl. Transfer to a serving bowl, then top with a little harissa paste. Grab a round-bladed knife to gently swirl the harissa paste through the mayonnaise mixture, then season with pepper. To make the tangy ponzu dressing for the oysters, combine the soy sauce, lemon juice, sugar and oil in a serving bowl. Add the chives and lemon zest and give it a little stir to combine. Now it's time to prep the seafood. For the prawns, twist off the head, remove the legs and outer shell, leaving the tail intact. Use a small sharp knife to remove the digestive tract. For the lobster, grab a sharp knife and cut down the centre of the lobster shell to cut it in half. If the shell is really tough, you can use kitchen scissors instead of a knife. Rinse the lobsters under cold water to clean them. Pat dry with paper towel. Build your platter by arranging some ice on a large serving plate, which will keep the seafood cool and fresh. Pop your lobster, prawns and oysters on top of the ice. Arrange the salmon and top with baby capers and a little of the onion mixture. Spoon some ponzu sauce over the oysters and then add the seafood sauce to the platter. For the finishing touches, add some dill, sprinkle some chives and serve with lemon and lime wedges. Coles is your one-stop shop for delicious seafood this entertaining season. Grab a selection of your favorite products then put together this impressive platter.
Note: + 1 hour standing time
- Crushed ice, to serve
- 1 Cooked WA Rock Lobster Thawed
- 1kg Coles Australian Cooked Black Tiger Prawns Thawed
- 24 fresh oysters
- 2 x 250g pkts Coles Thinly Sliced Smoked Salmon
- 1 tbs drained baby capers
Sweet and sour red onion
- 1 red onion, very thinly sliced
- 1/4 cup (60ml) red wine vinegar
- 2 tbs caster sugar
- 2 tsp salt
- 1 cup (300g) whole-egg mayonnaise
- 2 tbs tomato sauce
- 1 tbs lemon juice
- 2 tsp Worcestershire sauce
- 1/4 tsp Tabasco sauce
- Harissa paste, to serve
- 2 tbs light soy sauce
- 1 tbs lemon juice
- 2 tsp caster sugar
- 1 tsp sesame oil
- Finely chopped chives, to serve
- Lemon zest, to serve
To make the sweet and sour red onion, place the onion in a small bowl. Combine the vinegar, sugar and salt in a jug or bowl and stir until the sugar and salt dissolve. Pour over the onion. Set aside for 1 hour to soak. Drain onion and place in a serving bowl.
To make the seafood sauce, combine the mayonnaise, tomato sauce, lemon juice, Worcestershire sauce and Tabasco sauce in a small bowl. Transfer to a serving bowl. Top with a little harissa paste and use a round-bladed knife to gently swirl. Season with pepper.
To make the ponzu dressing, combine the soy sauce, lemon juice, sugar and oil in a serving bowl. Add the chives and lemon zest and whisk to combine.
Arrange ice on a serving platter. Top with lobster, prawns and oysters. Arrange the salmon on a serving plate and top with baby capers and a little onion mixture. Spoon ponzu sauce over oysters. Serve immediately with seafood sauce.