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.

Serves 8

Prep

30M

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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