Roast Lobster shellfish platter
Roast Lobster shellfish platter with garlic and chilli butter and roast garlic mayonnaise
Explore the possibilities of luxurious lobster with these decadent recipes. Treat family and friends to an indulgent weekend brunch or dinner, or make that midweek meal extra special.
Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this English street-food staple
Lobster cooked from Fresh and finished beautifully into a Shellfish Platter
Roast Lobster (Live) Shellfish Platter with Garlic and Chilli Butter and a Roast Garlic Mayonnaise
- Large Glass Bowl
- Metal Large Spoon
- Cling Film
- Foiled Metal Tray
- Food Blender
- baking tray
- Large Silver Platter
For the Seafood
- 300 g Clams Scrub them Well
- 300 g Mussels Scrub and De Bearded
- 1 Lobster – Large Cooked
- 2 Crab Claws Cooked
- 8 Langoustine Cooked
- 4 Oysters – Large Ready Shucked
- 5 g S&P Too Season
- 10 g Parsley – Fine Chopped Too Serve
For the Bread
- 250 g Plain Flour Use Good Quality
- 30 ml Olive Oil Use Good Quality
- 1 tsp Salt Too Season
Garlic & Chilli Butter – Buy Good Quality
Mayonnaise – Buy the Best Quality
- For the garlic and chilli butter, mix the butter, garlic, chillies and herbs in a large glass bowl. Season with salt and pepper and continue mixing well. Spoon the butter onto a piece of cling film, roll it into a log shape, twist the ends and pop into the fridge to set.
- Preheat the oven to 200C/180C Fan/Gas 6
- For the mayonnaise, cut a square of kitchen foil big enough to wrap the garlic in a single layer. Put the garlic on the foil, drizzle over the olive oil, sprinkle with the thyme and season with pepper and ½ teaspoon of salt. Seal the parcel and roast for 20–25 minutes.
- Next, put the egg yolks, mustard and vinegar into a food processor and blend slowly pouring in the sunflower oil with the motor running, until a mayonnaise is formed. You may not need all the oil. Next, squeeze the roasted garlic out of its skin into the mayonnaise and blend again
- Discard any mussels and clams that fail to close when you tap them against the side of the sink. Put them and all the other shellfish in a large baking tray. Cut the butter log into thin slices and dot it over the shellfish. Roast for 15–20 minutes, again, discarding any mussels and clams that fail to open.
- Meanwhile, for the soda bread, put the gram flour in a large bowl. Add the salt and olive oil, then gradually pour in enough water to make a batter with the consistency of double cream. Heat a medium frying pan and add a glug of oil. Pour in a little of the batter to make a layer around 0.5cm/1/4in thick. Cook for 1–2 minutes, turn over, then cook for another 2 minutes. Keep warm, and repeat the cooking until all the batter has been used up.
- To serve, plate the shellfish on a large platter, sprinkle with parsley and serve with the garlic mayonnaise and some freshly sliced bread.