Name: Cold seafood platter with herb sauce and salsa
Prep time: 30 min
Total time: 30 min
Yield: 8
Ingredients: Parsley and rocket sauce; 1 cup (160g) blanched almonds, toasted; 1 clove garlic; 1 1/2 cup firmly packed flat-leaf parsley; 60 gram rocket; 1 teaspoon sea salt; 1/2 cup (125ml) extra virgin olive oil; 1/3 cup (80ml) white wine vinegar; 1/4 cup (60ml) water; Roasted capsicum and tomato salsa; 250 gram roasted red capsicum, drained, chopped finely; 3 medium egg tomatoes (225g), seeded, chopped finely; 1 tablespoon baby capers, rinsed, drained; 1/4 cup fresh basil, shredded finely; 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon red wine vinegar; Seafood platter; 2 cooked lobsters (2.4kg); 4 cooked balmain (or moreton bay bugs) (800g); 1 kilogram cooked medium king prawns; 24 oysters, on the half shell

Cold seafood platter with herb sauce and salsa

Pop open a bottle of wine and sit back in the sunshine to enjoy your beautiful seafood platter. We've included two delicious sauces in this recipe that will complement your platter wonderfully.

Ingredients

Parsley and rocket sauce

1 cup (160g) blanched almonds, toasted

1 clove garlic

1 1/2 cup firmly packed flat-leaf parsley

60 gram rocket

1 teaspoon sea salt

1/2 cup (125ml) extra virgin olive oil

1/3 cup (80ml) white wine vinegar

1/4 cup (60ml) water

Roasted capsicum and tomato salsa

250 gram roasted red capsicum, drained, chopped finely

3 medium egg tomatoes (225g), seeded, chopped finely

1 tablespoon baby capers, rinsed, drained

1/4 cup fresh basil, shredded finely

1/4 cup (60ml) extra virgin olive oil

1 tablespoon red wine vinegar

Seafood platter

2 cooked lobsters (2.4kg)

4 cooked balmain (or moreton bay bugs) (800g)

1 kilogram cooked medium king prawns

24 oysters, on the half shell

Method

Seafood platter

1.Make parsley and rocket sauce. Process nuts, garlic, parsley, rocket and salt until finely chopped. With motor operating, add combined oil and vinegar in thin stream until combined. Stir in water.

2.Next make roasted capsicum and tomato salsa. Combine capsicum, tomatoes, capers, basil, olive oil and vinegar in a small bowl.

3.Hold lobster in one hand firmly, twist head away; discard head. Using kitchen scissors, cut the softer under-shell away, leaving the tail meat whole.

4.Carefully remove meat from the shell and slice thickly. Repeat with remaining lobster.

5.Using a sharp knife, cut one bug tail in half lengthways; remove centre vein from tail. Repeat with remaining bugs.

6.Arrange lobster, bugs, prawns and the oysters on a large platter. Serve seafood with sauce, salsa and lemon wedges, if desired.

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