Seafood platter with dipping sauces
1.Preheat oven to moderate.
2.Combine prawns, chilli and garlic in large baking dish; cover tightly with foil. Bake, uncovered, in moderate oven about 30 minutes or until prawns are changed in colour. Cool 1 hour.
3.Meanwhile, peel orange and lemon; combine rind in another large baking dish with peeled orange and lemon juices, oil, the water and bay leaves. Add octopus; toss gently to coat octopus in citrus mixture. Cover dish with foil; bake in moderate oven about 30 minutes or until tender. Cool 1 hour.
4.Meanwhile, make harissa dip and salsa verde.
5.Place one lobster upside-down, cut through chest and tail; turn lobster around and cut through head. Pull halves apart; using small spoon, remove brain matter and liver. Rinse lobster carefully under cold water; repeat with remaining lobster.
6.Turn one bug upside-down; cut off head. Using sharp knife, cut bug tail in half lengthways; carefully lift out and discard centre vein from tail. Repeat with remaining bugs.
7.Arrange lobster, bugs, prawn mixture and octopus mixture on large platter. Divide half of the salsa verde among oysters; arrange on same platter. Stir mayonnaise and extra juice into remaining salsa verde in small bowl; serve seafood platter with salsa verde mayonnaise and harissa dip.
8.Blend or process ingredients until smooth.
9.Transfer to small bowl, cover; refrigerate until required.
10.Blend or process ingredients until just combined.
11.Transfer to small bowl, cover; refrigerate until required.