The good news is this fresh seafood platter idea leans on your fishmonger to do most of the heavy lifting, meaning all you need to do it pick up, plate up and prepare!
To make the green chilli and lime mayo: add all the ingredients into a small food processor, blitz until combined, and pop it in the fridge until you’re ready to serve.
To make the mango and lime salsa: place the mango, mint, lime zest and juice into a bowl, toss to combine. Leave in the fridge until ready to serve.
To prepare the scallops: mix the butter and garlic in a bowl with salt and pepper. Preheat the grill in your oven to high. Top the scallops with the garlic butter, grill for 2-3 minutes and sprinkle with fresh parsley to serve.
Now comes the fun part. First, line your platter with rock salt, this will help ensure your seafood stays put, then we recommend putting on the lobster as it will take up the most space. Next up, arrange the prawns, oysters and scallops, ensuring you don't leave any gaps.
Pair with any of your favourites accompaniments like lemon wedges or why not add a dipping sauce like seafood cocktail sauce, tartare, or mayonnaise. And don't forget to add a small bowl of water with lemon juice for guests to clean their fingers.
1 x 2 kg cooked Australian Rock Lobster, halved & cut into bite size pieces