Treat yourself to lobster this Christmas! Rock Lobsters from WA are usually in high demand overseas. This year things are different, and we are the lucky ones. Available in selected stores while stocks last. Try this recipe for a real show-stopper.
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Method
Step 1
To make the seafood sauce, combine the mayonnaise, tomato sauce, lemon juice, Worcestershire sauce and paprika in a small bowl. Cover with plastic wrap and place in the fridge to chill.
Step 2
To make the avocado & lime dressing, toast cumin in a saucepan over low heat for 1 min or until aromatic. Process in a food processor with avocado, garlic, lime juice and olive oil until smooth. Season to taste with salt and pepper.
Step 3
To make capsicum salsa, preheat a grill on medium. Cook the capsicum, skin-side up for 5 mins or until skin chars and blisters. Transfer to a bowl. Cover with plastic wrap. Set aside for 5 mins. Peel skin and finely chop capsicum. Add tomato, capers, vinegar and oil.
Step 4
Place lobsters, prawns and smoked salmon on a platter of ice. Serve with the seafood sauce, the avocado & lime dressing, the roasted capsicum & caper salsa, and the lime wedges.
To make the avocado & lime dressing, toast cumin in a saucepan over low heat for 1 min or until aromatic. Process in a food processor with avocado, garlic, lime juice and olive oil until smooth. Season to taste with salt and pepper.
Place lobsters, prawns and smoked salmon on a platter of ice. Serve with the seafood sauce, the avocado & lime dressing, the roasted capsicum & caper salsa, and the lime wedges.
There is a purchase limit of 4 lobsters per customer.
Treat yourself to lobster this Christmas! Rock Lobsters from WA are usually in high demand overseas. This year things are different, and we are the lucky ones. Available in selected stores while stocks last. Try this recipe for a real show-stopper.
Method
Step 1
To make the seafood sauce, combine the mayonnaise, tomato sauce, lemon juice, Worcestershire sauce and paprika in a small bowl. Cover with plastic wrap and place in the fridge to chill.
Step 2
To make the avocado & lime dressing, toast cumin in a saucepan over low heat for 1 min or until aromatic. Process in a food processor with avocado, garlic, lime juice and olive oil until smooth. Season to taste with salt and pepper.
Step 3
To make capsicum salsa, preheat a grill on medium. Cook the capsicum, skin-side up for 5 mins or until skin chars and blisters. Transfer to a bowl. Cover with plastic wrap. Set aside for 5 mins. Peel skin and finely chop capsicum. Add tomato, capers, vinegar and oil.
Step 4
Place lobsters, prawns and smoked salmon on a platter of ice. Serve with the seafood sauce, the avocado & lime dressing, the roasted capsicum & caper salsa, and the lime wedges.
To make the avocado & lime dressing, toast cumin in a saucepan over low heat for 1 min or until aromatic. Process in a food processor with avocado, garlic, lime juice and olive oil until smooth. Season to taste with salt and pepper.
Place lobsters, prawns and smoked salmon on a platter of ice. Serve with the seafood sauce, the avocado & lime dressing, the roasted capsicum & caper salsa, and the lime wedges.
There is a purchase limit of 4 lobsters per customer.
