“Coming from a passionate fishing family there was no shortage of seafood come Christmas, ” says Josh Lewis. “More often than not I enjoy it fresh and unadulterated but a dipping sauce or two, along with some lemon, never goes astray.”
Ingredients
Marie Rose sauce
Brown-butter vinegar
Method
1.For Marie Rose sauce, stir ingredients in a bowl to combine well and season to taste. Refrigerate to chill.
2.For brown butter vinegar, cook butter in a saucepan over medium heat until foaming and deep golden in colour (4-5 minutes). Remove from heat, then deglaze pan with vinegars (be careful, hot butter will spit). Season with a little sea salt and keep in a warm place.
3.To serve, place Marie Rose sauce in a serving bowl on a platter of ice and arrange lobster and bug tails around it. Arrange crab over ice on a separate platter with radishes and serve with brown butter vinegar in the top shell.
Drink suggestion: Jo Landron Brut “Atmosphères” NV, Loire Valley, and 2015 The Wine Farm Riesling, Gippsland. Drink suggestion by Astrid McCormack.
Notes