"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."
- 12 cooked Balmain bug tails
- 1 cooked lobster, split and cleaned
- 1 cooked spanner crab, cleaned and cut into 6 pieces (top shell reserved)
- Radishes, to serve
Marie Rose sauce
- 200 gm mayonnaise
- 2 tbsp tomato sauce, or to taste
- Juice of ½ a lemon
- 1 tbsp Worcestershire sauce
- 5 dashes Tabasco (or to taste)
- 120 gm butter, diced
- 2 tbsp sherry vinegar
- 2 tbsp red wine vinegar
- 1For Marie Rose sauce, stir ingredients in a bowl to combine well and season to taste. Refrigerate to chill.
- 2For 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.
- 3To 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.