Total Time
20mins
Prep 20 mins
Cook 0 mins

A really, really easy to prepare, but impressive looking dish; great for summer entertaining! Adapted from the Australian Womens' Weekly Dinner Party series of cookbooks; this was from Cookbook No. 2. The original recipe included crab and mussels; along with 3 recipes for sauces - Chilli Cocktail, Lemon Tartare and Louis. For ease of preparation, I substitute additional oysters, prawns and salmon for the crab and mussel; and use bought Thousand Island and Tartare Sauce. To make this a really Australian dish, use Tasmanian oysters and salmon; and Australian-caught lobsters and prawns. Can be prepared a few hours ahead and refrigerated until ready to serve.

Ingredients Nutrition

Directions

  1. Cut lobsters in half lengthwise.
  2. Unsing fingers, ease meat out of tails in one piece.
  3. Wash two shells, slice meat evenly, toss meat in lemon juice, pile meat into shells.
  4. Arrange on serving paltter.
  5. Shell prawns, remove back vein, place on platter.
  6. Sprinkle a little red caviar on each oyster, place on platter.
  7. Roll up salmon, place on serving platter, garnish with a few capers and onion rings.
  8. Decorate seafood platter with wedges of lemon, wedges of avocade tossed in french dressing and sprigs of watercress or parsley.
  9. Serve with your choice of sauces; we use bought Thousand Island and Tartare Sauce.
Most Helpful

5 5

Yum Sussan!! Only change I made was add a few scallops cooked with lime and also did some Oysters Kilpatrick for my girlfriend who isn't keen on raw oysters. Was really great with a mesclun / antipasto salad!