Recipe Index

Ingredients

• 4 lb 7 oz whole prawns, pre-cooked, shell on
• 24 oysters, in the shell
• 4 blue swimmer crabs, pre-cooked, whole
• 8 slipper lobsters, pre-cooked, whole
• 7 oz smoked salmon
• 8 3/4 oz sashimi, pre-sliced
• 2 lb 3 oz mussels, cooked
• Seafood cocktail sauce, to serve, according to taste
• Tartare sauce, to serve, according to taste
• Marie Rose sauce, to serve, according to taste
• Thai chilli lime sauce, to serve, according to taste
• Soy sauce and wasabi, for the sashimi, according to taste
• Crushed ice, for serving, according to taste
• Lemon wedges, for serving, according to taste
• Parsley sprigs, for serving, according to taste
• Bread, to serve, according to taste
• Green salad, to serve, according to taste

Method

1. Spread crushed ice across a very large serving platter or tray so the prawns, crabs and other cold seafood stay chilled and sit without slipping.
2. Arrange the 24 oysters and the 2 lb 3 oz of mussels on the ice mostly in a single layer or carefully shingled, keeping their juices inside their shells.
3. Pile the 4 lb 7 oz of whole prawns, the 8 slipper lobsters and the 4 blue swimmer crabs high in the centre of the ice bed, setting one crab shell aside upright as decoration.
4. Fan the 8 3/4 oz of pre-sliced sashimi in an overlapping row on the ice and drape the 7 oz of smoked salmon in loose folds in the gaps around the shellfish.
5. Scatter lemon wedges and parsley sprigs all over the platter, then nestle small bowls of two chosen sauces — drawn from the cocktail, tartare, Marie Rose and Thai chilli lime options — among the seafood, with soy sauce and wasabi placed beside the sashimi.
6. Carry the ice-laden seafood platter straight to the table accompanied by bread, green salad, plenty of napkins, empty bowls for discarded shells and finger bowls for rinsing hands.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data