September 28, 2023
- 2 Lobster tails, shell on
- 500g Large prawns
- 12 Oysters
- 1 Eschalot, very finely diced
- 1\/4 cup Red wine vinegar
- 75g Salted butter
- 1 tsp Lemon myrtle
- 1\/4 bunch Fresh parsley, leaves picked
- 1\/2 Celeriac, peeled, core removed and sliced into fine matchsticks
- 1 Small fennel, halved and thinly sliced
- 1 Red apple, thinly sliced into fine matchsticks
- 2 tbsp Mayonnaise
- 1\/2 tsp Dijon mustard
- 1 tbsp Capers, roughly chopped
- 1 Dill pickle, finely diced
- 1 Lemon
- Olive oil
- Salt and pepper
- Start by making the lemon myrtle butter. In a bowl using a fork, mash the butter with the lemon myrtle, a pinch of salt and pepper.
- To make the remoulade, in a large bowl combine the apple, fennel and celeriac, capers, and dill pickle. In a small bowl whisk together the mayonnaise, Dijon mustard and a squeeze of lemon juice then add to the vegetable mixture and lightly coat the ingredients. Season to taste with salt and pepper.
- To make the mignonette, combine the red wine vinegar and finely diced eschalot. Season with a touch of salt and allow to infuse in the refrigerator.
- Heat the BBQ to medium high heat, brush the underside of the lobster tails with the butter mixture and cook face down. Cook for around 4-5 minutes until the shell begins to change colour. Turnover and cook for a further 4-5 minutes until the flesh is opaque. Remove from the heat.
- To cook the prawns, on a hotplate, melt some of the lemon myrtle butter and cook the prawns for about 1 \u00bd to 2 minutes, turning occasionally until they turn pink and the flesh opaque.
- To serve, arrange the cooked seafood along with the oysters on a large serving platter, spoon some mignonette over the oysters. Serve the remoulade in a bowl with some Lavosh or other crisp bread.