Cold seafood platter for your Christmas meal

AUSSIE FEAST: This seasfood platter is easy to prepare.
AUSSIE FEAST: This seasfood platter is easy to prepare. genekrebs




1 cooked lobster

2 cooked blue swimmer crabs

4 cooked Moreton bay bugs, halved and cleaned

1kg cooked medium king prawns

24 Sydney rock oysters

200g smoked salmon slices

400g cooked pickled or marinated octopus

2 long green chillies, coarsely chopped

2 garlic cloves, coarsely chopped

2 green onions, coarsely chopped

2 tablespoons fish sauce

2 tablespoons finely grated palm sugar

1/3 cup fresh coriander leaves

1/3 cup lime juice

2/3 cup whole-egg mayonnaise or plain Greek-style yoghurt

1 1/2 tablespoons finely chopped fresh dill

2 teaspoons finely grated lime rind


Place lobster upside down on a board. With kitchen scissors or sharp knife, cut lengthways through the underside of the tail. Clean lobster halves; rinse lightly. Remove meat and cut into bite-size pieces.

Lift tail flap of each crab, then lift off back shells. Clean crabs, removing and discarding gills and liver; rinse lightly. Cut crabs into portions (provide guests with crab crackers to crack claws).

Cover a large platter with ice. Arrange lobster, crab, bugs, prawns, oysters and salmon on platter. Place octopus in a small bowl and add to platter.

Place chilli, garlic, onion, fish sauce, sugar, coriander and half the juice in a food processor. Process until almost smooth. Transfer to a serving bowl.

Place mayonnaise, dill, rind and remaining juice in a serving bowl. Stir to combine.

Serve sauces with seafood. Pair this dish with Houghton White Classic to complete your meal.

Ripley Today