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The ultimate seafood platter

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • Wheat free

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

  • Serves8
  • Cook time20 minutes
  • Prep time10 minutes
The ultimate seafood platter with cocktail sauce


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. Step 2

    Meanwhile, toss prawns with a little oil. Season. Cook for 2 mins each side or until prawns curl and change colour.
  3. 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.
  4. Step 4

    To make cocktail sauce, combine the mayonnaise, tomato sauce, Worcestershire sauce, Tabasco sauce and lemon juice in a small bowl.
  5. 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.

Recipe tip

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