Recipe by NotQuiteVegetarian
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.
Top Review by Peter J
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!
- 2 (750 g) lobsters
- 24 medium sized king prawns
- 18 oysters
- 12 slices smoked salmon
- 50 g red caviar
- 1 avocado
- lemon juice
- 1 white onion
- lemon wedge
- French dressing
Directions See How It's Made
- 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.