Indulge in one of life’s little luxuries, you deserve it.

Ingredients

• 1 x 1kg cooked Australian Rock Lobster halved cleaned and sliced into bite size pieces 
• 250g unsalted butter, diced 
• 1 teaspoon of finely grated lemon zest 
• the juice of 1 small fresh lemon
• 1 tablespoon finely chopped tarragon leaves + extra leaves to serve 
• baby cos lettuce, creamy salad dressing and a sprinkle of fresh chives, to serve

How to

Melt the butter in a medium saucepan over a low heat stirring constantly with a whisk, using a spoon skim off the foam that rises to the top. Remove from the heat,  add the lemon zest and stir. Now, very slowly add the lemon the juice and whisk constantly. Season with salt and pepper to taste.

Place your lobster onto a serving platter and arrange the bite sized pieces in the shell, spoon over the butter sauce, top with fresh tarragon leaves.

Serve with baby cos lettuce wedges topped with a creamy salad dressing and a sprinkle of fresh chives – or spoon over the leftover butter dressing, we won’t tell.

There’s nothing more impressive, or downright easy to pull off, as our Easy As Aussie Seafood Platter.

Ingredients

• 1 x 2 kg cooked Australian Rock Lobster, halved & cut into bite size pieces
• 8 cooked Australian Tiger Prawns
• 8 cooked Australian King Prawns
• 12 fresh Sydney Rock or Pacific Oysters
• rock salt to serve (optional)
• 400 g sliced Tasmanian Atlantic Smoked Salmon
• sourdough bread, lightly toasted to serve
• ½ cup crème fraiche
• fresh lime to serve

Green chilli and lime mayo

• 2 long green chillies, deseeded & roughly chopped
• 1 teaspoon finely grated ginger
• 1 clove garlic roughly chopped
• 1 tablespoon chopped coriander
• 1 teaspoon sea salt
• zest and juice of one lime
• 1 cup mayonnaise

Mango and lime salsa

• 1 mango, peeled, cut into cheeks & finely diced
• 1 tablespoon finely chopped mint leaves
• 1 teaspoon finely grated lime zest
• 1 tablespoon lime juice

Grilled garlic and parsley scallops

• 8 fresh Australian Scallops in the half shell
• 150g butter, softened
• 2 tablespoons finely chopped parsley leaves
• 2 cloves garlic, finely chopped
• sea salt and freshly cracked black pepper

How to

The good news is this dish leans on your fishmonger to do most of the heavy lifting, meaning all you need to do it pick up, plate up and prepare for praise.

We reckon it’s best to kick off with the dipping sauces. To make the green chilli and lime mayo: add all the ingredients into a  small food processor, blitz until combined, and pop it in the fridge until you’re ready to serve. Or, pick up a jar of flavoured mayo and cut out the middleman.

To make the mango and lime salsa: place the mango, mint, lime zest and juice into a bowl, toss to combine, and bung it in the fridge with the mayo until it’s party time.

To prepare the scallops: mis the butter and garlic together in a bowl with a lil’ salt and pepper. Preheat the grill in your oven to high. Top the scallops with the garlic butter, grill for 2-3 minutes and sprinkle with fresh parsley to serve..

Now comes the fun part. First, line your platter with rock salt, this will help ensure your seafood stays put, then we recommend putting on the lobster as it will take up the most space. Next up, arrange the prawns, oysters and scallops, ensuring you don’t leave any gaps. Next, place the smoked salmon on a board with some warm sourdough,  crème fraiche and lime wedge, grab your sauces from the fridge and serve.

Seriously easy, and incredibly tasty!