Cold Seafood Buffet
By Laurapackham
The perfect buffet for when you're at the beach for Summer or simply at home to give your barbecue that little something extra.
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Ingredients
- 1 cooked lobster
- 2 cooked blue swimmer crabs
- 4 cooked Moreton bay bugs, halved and cleaned
- 1kg cooked medium king prawns
- 24 Sydney rock oysters
- 200g smoked salmon slices
- 400g cooked pickled or marinated octopus
- 2 long green chillies, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 2 green onions, coarsely chopped
- 2 tablespoons fish sauce
- 2 tablespoons finely grated palm sugar
- 1/3 cup fresh coriander leaves
- 1/3 cup lime juice
- 2/3 cup whole-egg mayonnaise or plain Greek-style yoghurt
- 1 1/2 tablespoons finely chopped fresh dill
- 2 teaspoons finely grated lime rind
Details
servings 8
Level of difficulty Easy
Preparation time 20mins
Cost Average budget
Preparation
Step 1
Put the lobster upside-down on a chopping board.
Using kitchen scissors or large knife, cut the lobster lengthways, starting from the tail.
Step 2
Using a spoon clean out the lobster halves and wash with a wet napkin.
Take the lobster meat and cut into small, thumb-size pieces.
Step 3
Take off the tail and back shells of the lobster.
Clean out the crabs, make sure you take out the gills and liver. Use a wet napkin to clean lightly.
Step 4
Cut the crabs into quarters.
Step 5
Take a large platter and cover it with crushed ice and place the lobster, crab, bugs, prawns, oysters and salmon accordingly.
Put the octopus in a small bowl that has a coloured centre, and place in the platter.
Step 6
Take out the food processor and add chilli, garlic, onion, fish sauce, sugar, coriander and half the juice and put on a high setting until smooth.
Pop it into an bright and colourful serving dish.
Step 7
Stir mayonnaise, dill, rind and remaining juice together in a serving bowl.
Serve as a side.
Give your guests all the appropriate tools for seafood, for exmaple and crab shell cracker.
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