Hot and cold seafood grazing platter

Hot-and-cold seafood grazing platter. First the sauces. Make the caper dipping sauce by adding the shallots, capers, dill, lemon juice and oil in a small bowl and stir well. To make the basil remoulade, combine the mayonnaise, mustard, lemon juice, baby cucumbers and basil in a small bowl. Preheat your barbecue or grill to a medium high. When it's hot, add the zucchini and the eggplant. These have been coated with half the oil, half the garlic and some salt and pepper. Cook the lobster tails for three to four minutes or until the shell colour changes. Again, these have been coated with the remaining oil, garlic and some salt and pepper. You want to cook the prawns for two minutes each side or until the prawns just change colour and curl. Now to assemble. To a large platter, add the lobster tails to a bowl plus some fresh lemon and lime wedges. Next, arrange the prawn tails. Arrange the eggplant and zucchini, artichoke, semi-dried tomatoes and peppers. Finally, the oysters rest on a bowl of ice. Add the dipping sauces.