In Australia, seafood is a big part of Christmas, as warm summer days call for fresh food alongside a chilled glass of Oxford Landing Sauvignon Blanc. And while it doesn’t replace the turkey, seafood is a special treat, served as a pre-dinner nibble. Blessed with an array of local catches, the fish markets are buzzing during the festive season, with people planning the ultimate seafood platter.
In southern Australia, we enjoy catches of the southern rock lobster. It is considered one of the sweetest and most prized delicacies from the ocean, making it the perfect centre-piece for the ultimate seafood platter. This, partnered with the blue-swimmer crab, is visually exciting on the plate. Surround it with some king prawns and oysters and its one impressive entrée.
To keep things tidy for your guests, it’s great to peel out the cooked meat from the shells beforehand. The tail of the lobster can be gently removed and cut open on the underside to reveal the meat. The meat can be scooped out, cut up and then placed back in the shell.
Equally, the crabs can be cut in half and cleaned to avoid the mess on the table and the prawns can be shelled. Neatly place back on the place with lemon wedges and garnish with fresh parsley. Serve with a bottle of Oxford Landing Sauvignon Blanc.
1 southern rock lobster, cooked
5 blue swimmer crabs, cooked
2kg of king size prawns, cooked
1 dozen freshly shucked oysters
½ cup of cream
½ cup of tomato sauce
2 teaspoons Worcestershire sauce
5 drops of Tabasco sauce