SEA FOOD PLATTER RECIPES

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.

1. Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.
2. Put a griddle pan on a high heat.
3. Halve, destone and peel the avocados (or use a spoon to scoop out the flesh), then cut into quarters. Dress with olive oil, sea salt and black pepper, then add to the hot griddle pan for around 4 minutes, turning as you go.
4. Toast the bread in and around the avocado pieces, flipping when charred to make beautiful croutons.
5. Scatter the prawns and shrimps in and around the little cups – try and treat all the cups in roughly the same way if you can, then wind and drape over pieces of the smoked salmon.
6. Transfer the hot avocado to the board, clank it up and divide it between the cups. Roughly dice the toasts into 1cm pieces, then sprinkle over the board.
7. Add the passata, mayo, Worcestershire sauce, Tabasco, celery salt, juice from 1 lemon and the horseradish to a blender along with a splash of whisky, brandy or vodka.
8. Add a pinch of salt and pepper, followed by a lug of extra virgin olive oil, then whiz together. Have a taste, and adjust the seasoning, if needed.
9. Pour the dressing in and around the cups and finish with a wodge of dill and some classic old-school cress ripped over.
10. Remove the yellow celery leaves from the centre of the celery heart (saving the sticks for another day), slice up the root, then cut off the upper yellow celery leaves and sprinkle these all over too.
11. Drizzle with extra virgin olive oil, dot the platter with wedges of lemon, and you’re done. Serve any extra sauce in a little bowl on the side.