Seafood Platter for Two

Recipe by TOOLBELT DIVA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TO PREPARE: Cut the lobster tails and bend back in butterfly style.
  • Shell and devein the scampis, prawn and shrimps.
  • Extract the meat from the crab claws.
  • If not already done, remove the oysters and scallops from the shell and coat with breadcrumbs.
  • Finally, wash the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
  • PROCEED WITH THE FOLLOWING COOKING METHODS, SIMULTANEOUSLY: CRABMEAT: Place the crabmeat in a small ovenproof dish, add 1/3 tsp garlic, 1 tsp lemon juice and half the white wine and bake in a moderate oven for 10-15 minutes.
  • LOBSTER TAILS: Place in an oven pan; add 1 oz (25 g) butter and 1 tsp lemon juice and bake in moderate oven 8- 10 minutes.
  • Melt 1 oz (25 g) butter in a frying pan; add 1/3 tsp garlic and the remaining wine.
  • Sauté scampi, prawns and shrimp for 2 minutes, stirring continuously.
  • Heat the oil and deep fry the scallops until golden; transfer to a small ovenproof dish; add the remaining butter, garlic and lemon juice and place in a broiler for 5 minutes.
  • Reheat the oil and deep fry the oysters until golden.
  • Cut the whole lemon in half and remove the seeds.
  • Cut the tomato into wedges.
  • Steam asparagus spears for 5 minutes and plunge immediately into ice water.
  • To serve: Arrange attractively on a bed of lettuce on a silver platter.
  • Garnish with lemon halves and tomato wedges.
  • Drape asparagus spears across the top of the tray.
  • Pour over the Cognac, set aflame and serve immediately.
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