Summer Seafood

Summer Seafood

30 minutes
4 Serves

Summer simplicity. Beautiful, fresh seafood, a rich and creamy remoulade and delicate hints of lemon myrtle are the perfect match for a glass of Chardonnay.


  • 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


  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.