An indulgent seafood platter packed all of your favourite seafood
Buttery BBQ lobster
4 Coles Lobster Tails
40g butter, chopped
12 Coles Australian Half-Shell Scallops
2 tbsp olive oil
2 tsp finely chopped dill
2 tsp finely chopped chives
2 tsp finely chopped flat-leaf parsley
2 tsp chopped baby capers
Mussels in white wine
1 tbsp olive oil
2 finely chopped shallots
1kg Australian Blue Mussels Shell On
½ cup (125ml) dry white wine
2 shallots, finely chopped
2 tbsp white wine vinegar
2 tbsp red wine vinegar
½ tsp caster sugar
½ tsp salt
Apple cider dressing
¼ Granny Smith apple, cut into matchsticks
1 tbsp apple cider vinegar
1 tsp honey
½ tsp salt
To finish the platter
250g Coles Thinly Sliced Smoked Salmon
1kg Coles Fresh Australian Cooked Black Tiger Prawns
12 fresh oysters
1 tbsp baby capers
Dill sprigs, to serve
Mint leaves, to serve
Flat-leaf parsley leaves, to serve
Seafood sauce, aioli or mayonnaise, to serve
Lemon wedges, to serve
To make the buttery BBQ lobster, cut the lobster tails in half lengthways. Heat a barbecue grill or chargrill on medium-high. Spray the lobster with olive oil spray. Season. Cook, turning occasionally, for 8-10 mins or until the lobster shell changes colour and meat is just cooked through. Transfer to a plate. Heat the butter in a medium frying pan over high heat until the butter melts and turns a nutty brown. Pour over the lobster. Cover to keep warm.
To make the herbed scallops, remove shells from the scallops (wash and dry the shells and set aside for serving). Spray a large frying pan with olive oil spray and heat over high heat. Season the scallops. Cook for 1-2 mins each side for medium or until light golden and cooked to your liking. Combine the olive oil, dill, chive, parsley and caper in a bowl. Return scallops to the shells and drizzle with the dressing.
To make the mussels in white wine, heat the oil in a large saucepan over medium heat. Add the shallot and cook, stirring, for 3 mins or until shallot softens. Add the mussels and pour over the wine. Bring to the boil. Cover and cook for 5 mins or until the mussels open. Transfer to a serving bowl, discarding any unopened mussels.
To make the mignonette dressing, place the shallot in a bowl with the combined vinegar, sugar and salt. Stir to combine. Season. Set aside for 15 mins to soak. Spoon over oysters.
Meanwhile, to make the apple cider dressing, place the apple in a bowl with the vinegar, honey and salt. Stir to combine. Set aside for 5 mins to soak. Spoon over oysters.
To finish the platter, arrange the lobster, scallops, mussels and oysters on a large serving platter with the smoked salmon and cooked prawns. Top salmon with capers. Sprinkle with dill sprigs, mint leaves and flat-leaf parsley leaves.
Serve immediately with seafood sauce, aioli or mayonnaise and lemon wedges.