The ultimate seafood platter

After a dish to wow your guests? Look no further than this show-stopping seafood platter.

8

10m

20m

Ingredients

  • 4 raw lobster tails, halved lengthways
  • 1 tbs olive oil
  • 1kg raw king prawns
  • 4 Coles Tasmanian Skinless Salmon Portions
  • 8 half-shell scallops
  • Rock salt, to serve
  • 200g smoked salmon
  • Lemon and lime wedges, to serve

Cocktail sauce

  • 1 cup (300g) whole-egg mayonnaise
  • 2 tbs tomato sauce
  • 2 tsp Worcestershire sauce
  • 2 drops Tabasco sauce
  • 2 tsp lemon juice

Method

STEP 1

Heat a barbecue grill or chargrill on high. Brush the lobster with a little oil. Season. Cook on grill for 6-7 mins each side or until cooked through.

STEP 2

Meanwhile, toss prawns with a little oil. Season. Cook for 2 mins each side or until prawns curl and change colour.

STEP 3

Brush salmon portions with the remaining oil. Season. Cook for 2 mins each side or until cooked to your liking. Remove scallops from shells, reserving the shells (wash and dry the shells for serving). Spray the scallops with olive oil spray. Cook, turning, for 1 min or until just cooked through.

STEP 4

To make cocktail sauce, combine the mayonnaise, tomato sauce, Worcestershire sauce, Tabasco sauce and lemon juice in a small bowl.

STEP 5

Arrange the rock salt in a small pile on a serving platter. Arrange lobster over the salt. Arrange prawns, chargrilled salmon, scallops in shells and smoked salmon next to the lobster. Serve with cocktail sauce and lemon and lime wedges. 

Serve with baby capers, lemon zest, dill sprigs and watercress sprigs.

Dietary information

Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.