How to make the perfect seafood platter

Nothing beats an indulgent entertaining seafood platter (RECIPE BELOW). This platter is a combination of hot and cold seafood, delicately put together to look even more tempting.

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HOT & COLD SEAFOOD GRAZING PLATTER
Serves 8 Prep 25 mins Cooking 25 mins

2 zucchini, thinly sliced diagonally
1 eggplant, thinly sliced crossways
¼ cup (60ml) olive oil
2 garlic cloves, crushed
24 raw banana prawns, peeled leaving tail intact, deveined
4 raw lobster tails, halved lengthways
170g jar marinated artichokes, drained
280g jar chargrilled peppers, drained
100g semi-dried tomatoes, drained
24 fresh oysters†
Basil remoulade
½ cup (150g) whole-egg mayonnaise
¼ cup finely shredded basil
2 tbs finely chopped drained pickled baby cucumbers
1½ tbs lemon juice
1 tsp Dijon mustard
Caper & lemon dipping sauce
¼ cup (60ml) lemon juice
¼ cup (60ml) olive oil
1 shallot, finely chopped
2 tbs finely chopped dill
1 tbs drained baby capers

1. To make basil remoulade, combine mayonnaise, basil, cucumber, lemon juice and mustard in a bowl. Season.
2. To make the caper dipping sauce, combine the lemon juice, oil, shallot, dill and capers in a bowl.
3. Preheat a barbecue grill or chargrill on medium-high. Combine zucchini, eggplant and half the oil and garlic in a large bowl. Season. Cook on grill, in batches, for 2-3 mins each side or until lightly charred. Transfer to a plate. Cover with foil to keep warm.
4. Combine prawns, lobster tail and remaining oil and garlic in a bowl. Cook lobster on grill for 3-4 mins each side or until just cooked through and the shell changes colour. Transfer to a plate. Cook prawns for 2 mins each side or until prawns just change colour and curl. Transfer to a plate.
5. Arrange zucchini mixture, artichoke, peppers and tomato on a large serving platter with prawns, lobster, oysters, basil remoulade and dipping sauce.
SERVE WITH sliced Coles Bakery Rustic Baguette* and lemon and lime wedges

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