Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.