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.