Australian Seafood Platter

"A really, really easy to prepare, but impressive looking dish; great for summer entertaining! Adapted from the Australian Womens' Weekly Dinner Party series of cookbooks; this was from Cookbook No. 2. The original recipe included crab and mussels; along with 3 recipes for sauces - Chilli Cocktail, Lemon Tartare and Louis. For ease of preparation, I substitute additional oysters, prawns and salmon for the crab and mussel; and use bought Thousand Island and Tartare Sauce. To make this a really Australian dish, use Tasmanian oysters and salmon; and Australian-caught lobsters and prawns. Can be prepared a few hours ahead and refrigerated until ready to serve."
 
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photo by Peter J photo by Peter J
photo by Peter J
Ready In:
20mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Cut lobsters in half lengthwise.
  • Unsing fingers, ease meat out of tails in one piece.
  • Wash two shells, slice meat evenly, toss meat in lemon juice, pile meat into shells.
  • Arrange on serving paltter.
  • Shell prawns, remove back vein, place on platter.
  • Sprinkle a little red caviar on each oyster, place on platter.
  • Roll up salmon, place on serving platter, garnish with a few capers and onion rings.
  • Decorate seafood platter with wedges of lemon, wedges of avocade tossed in french dressing and sprigs of watercress or parsley.
  • Serve with your choice of sauces; we use bought Thousand Island and Tartare Sauce.

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Reviews

  1. Yum Sussan!! Only change I made was add a few scallops cooked with lime and also did some Oysters Kilpatrick for my girlfriend who isn't keen on raw oysters. Was really great with a mesclun / antipasto salad!
     
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