Name: Fleet’s seafood platter with Marie Rose sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 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); Brown-butter vinegar; 120 gm butter, diced; 2 tbsp sherry vinegar; 2 tbsp red wine vinegar

Fleet’s seafood platter with Marie Rose sauce

Add a squeeze of lemon and you're set.

Serves 6

Prep

20M

Cook

Total

25M

“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

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)

Brown-butter vinegar

120 gm butter, diced

2 tbsp sherry vinegar

2 tbsp red wine 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

The Gourmet Traveller Team

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Styling by Lisa Featherby