Cold seafood platter with dipping sauces

There are few platters more impressive than those piled high with fresh, local seafood. Finish off the jewels of the sea with delicious dipping sauces; serve with chilled white wine, or go all the way with a bottle of bubbles.

  • 1 hr cooking
  • Serves 4
  • Print


Cold seafood platter with dipping sauces
  • 1 cooked large lobster (1.2kg)
  • 2 cooked blue swimmer crabs (650g)
  • 4 cooked balmain bugs (800g)
  • 16 cooked large king prawns (1kg)
  • 12 oysters, on the half shell
  • 3 lemons (420g), cut into wedges
Mustard mayonnaise
  • 1 tablespoon mild english mustard
  • 1 egg yolk
  • 1 tablespoon white wine vinegar
  • 3/4 teaspoon sea salt
  • white pepper, to taste
  • 300 millilitre sunflower oil
Cocktail sauce
  • 3/4 cup mustard mayonnaise (from above)
  • 1/2 cup tomato sauce
  • 2 teaspoon worcestershire sauce
  • 1 tablespoon brown vinegar or lemon
  • 1 teaspoon horseradish sauce
  • freshly ground pepper, to taste
  • sea salt, to taste
  • 1 tablespoon finely chopped parsley
  • a dash of tabasco sauce
  • 1/2 lemon, juice of
Cucumber and chilli dipping sauce
  • 1/4 cup rice wine vinegar
  • 2 tablespoon caster sugar
  • 2 tablespoon mirin
  • 2 teaspoon fish sauce
  • 1/4 lebanese cucumber, seeded and very finely diced
  • 1 long red chilli, very finely diced
  • 1 lime, juice of


Cold seafood platter with dipping sauces
  • 1
    To prepare lobster, place lobster upside-down, cut through chest and tail; turn lobster around and cut through the head. Pull halves apart; use a small spoon to remove brain matter and liver. Rinse lobster carefully under cold water. Remove lobster meat from the shell with fingers; it should lift out easily in a single large piece. Pat dry.
  • 2
    To prepare crabs, lift tail flap then, with a peeling motion, lift off the back shell. Remove and discard whitish gills, liver and brain matter; rinse crab well under cold water. Cut crab bodies into halves.
  • 3
    Place bugs upside-down on chopping board; cut in half lengthways. Remove any green matter, liver and back vein from tails.
  • 4
    Shell and devein prawns, leaving heads and tails intact.
  • 5
    Serve seafood with lemon wedges and dipping sauces.
Mustard mayonnaise
  • 6
    To make mustard mayonnaise, combine mustard, egg and vinegar in a medium-size jug. Season lightly and blend with a stick blender. Alternatively, use a large bowl and a hand whisk.
  • 7
    With the motor running, or whilst continually whisking, gradually add the oil until you have a thick emulsion. The mayonnaise will keep for about a week in the fridge.
Cocktail sauce
  • 8
    To make cocktail sauce, combine all ingredients except lemon juice in a medium bowl, season lightly and stir well to combine. Add lemon juice to taste.
Cucumber and chilli dipping sauce
  • 9
    To make cucumber and chilli dipping sauce, combine vinegar, sugar and mirin in a small saucepan and heat until sugar dissolves. Simmer 3 minutes.
  • 10
    Stir in remaining ingredients and check balance of flavours, adding a little more sugar, lime juice or fish sauce, to taste.

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