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Seafood platter
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Prep Time:
55 minutes
Cook Time:
10 minutes
Total Time:
65 minutes
Fresh seafood platter with three dipping options - a summer must-have!
Ingredients:
  • 2 cooked lobsters, halved lengthways
  • 2kg cooked prawns
  • 500g smoked salmon slices
  • Crushed ice, to serve
  • 300g mayonnaise
  • 41.60 gm tomato sauce
  • 21.00 gm lemon juice
  • 12.20 gm Worcestershire sauce
  • 1.25 gm Brand Ground Paprika
  • 1.25 gm ground cumin
  • 1 ripe avocado, halved, stone removed, peeled
  • 1 garlic clove, crushed
  • 60ml lime juice
  • 36.40 gm olive oil
  • 1 red capsicum, halved, seeded
  • 200g punnet mixed medley tomatoes, finely chopped
  • 20.00 ml baby capers
  • 20.00 ml balsamic vinegar
Instructions:
  • Combine the mayonnaise, tomato sauce, lemon juice, Worcestershire sauce, and paprika in a small bowl. Chill in the fridge covered with plastic wrap to make the seafood sauce.
  • Toast the cumin in a saucepan over low heat for 1 minute until fragrant. Blend with avocado, garlic, lime juice, and olive oil in a food processor until creamy. Season with salt and pepper to taste.
  • Preheat the grill on medium heat. Grill the capsicum skin-side up until charred and blistered, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let it sit for 5 minutes. Peel off the skin, finely chop the capsicum, then combine it with tomato, capers, vinegar, and oil.
  • Arrange lobsters, prawns, and smoked salmon on a bed of ice. Serve alongside seafood sauce, avocado & lime dressing, roasted capsicum & caper salsa, and lime wedges.

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