Shellfish Platter-Hero is Lobster 1 with Garlic and Chilli Butter and a Roast Garlic Mayonnaise – Simply Delicious.

Shellfish Platter-Hero is Lobster – Can be Served Hot or Cold but both are Exciting to eat as I look forward to this so much Outstanding Dinner.

Shellfish Platter-Hero is Lobster – Order all Shellfish on Website Today – Delivering London and Home Counties Daily.

Shellfish Platter-Hero is Lobster
Shellfish Platter-Hero is Lobster

How do you Serve Seafood Platters.

Fill a large platter with crushed ice and arrange the seafood over the top. Scatter with the lemon wedges and serve with the sauces and rye bread, if liked. Based on 1 rating. Thank you for rating this recipe.

What is the Best Sauce for a Seafood Platter.

Aioli: This versatile sauce can be made with whatever ingredients you like, but our favourite aiolis are garlic and chilli. Lemon: You can’t have seafood without lemon, so cut up some wedges so your guests can add their own zing. Herbs: Add some sprigs of dill, parsley, and basil to bring some extra flavour to your platter.

How do you Cook Seafood with Mayonaisse and Mustard.

Whisk the lemon juice with the mustard, then mix into the mayonnaise with the dill. Prepare up to a day ahead and chill. Lay out the seafood on a platter with lemon wedges and a bowl of the mayonnaise in the middle so everyone can help themselves. Serve with plenty of fresh brown bread.

What is the Best way to Prepare Lobster Fillets. Shellfish Platter-Hero is Lobster

Preparation. Mix shallots, minced parsley, and lemon peel in small bowl. Arrange lobster tails, cut side up, in 1 roasting pan; brush with 2 tablespoons olive oil. Sprinkle with salt and pepper, then 2 tablespoons shallot mixture. Roast until just opaque in center, about 15 minutes. Meanwhile, combine shrimp, scallops, 2 tablespoons olive oil,… Shellfish Platter-Hero is Lobster

Lobster Macaroni Cheese

Classic American comfort food gets an elegant makeover – adding lobster to macaroni cheese gives a gorgeous sweetness that works wonderfully with the strong flavours of Gruyère, Cheddar and Parmesan. This warming macaroni cheese recipe is easy to follow and perfect for weekend feasting.


  • 2 x 500g packs frozen whole cooked lobsters, defrosted
  • 1 small onion, halved
  • 2 bay leaves
  • 2 garlic cloves, bashed
  • 6 whole peppercorns
  • 800ml semi-skimmed milk
  • 450g (14 1/2oz) macaroni or small pasta shapes
  • 80g salted butter
  • 1 tsp cayenne pepper
  • 1 tsp mustard powder
  • 60g plain flour
  • 50ml (2fl oz) dry sherry, vermouth or dry white wine
  • 75g (3oz) Parmesan, grated
  • 75g (3oz) strong Cheddar, grated
  • 75g (3oz) Gruyère, grated
  • 20g (3/4oz) chives, snipped
  • 20g (3/4oz) parsley, finely chopped
  • ¼ tsp freshly grated nutmeg
  • 75g dried breadcrumbs
  • 1 tsp ground garlic


  1. Remove the lobsters claws by twisting them off the body, crack with a nutcracker or a small hammer to break the shell and remove the flesh. Arch the back of the lobster until it cracks to remove the tail, bend flat and break off the shell to extract the meat. Discard the dark stomach sack and use a pick or skewer to extract the meat from the legs. Repeat with the second lobster. (Reserve the tail and leg shells from both lobsters.) Chop all the lobster meat and set aside in the fridge until needed.
  1. Put the onion halves, bay leaves, garlic and peppercorns into a medium pan with the shells from the lobster tail and the cracked legs. Pour in the milk and bring up to the boil, then turn off the heat and leave to cool and infuse for 20 minutes, then strain into a jug, discarding the shells and seasonings.
  2. Cook the pasta in a large pan of boiling water following the packet instructions. Drain and set aside.
  1. Preheat the oven to gas 6, 200°C, fan 180°C.
  1. Wipe out the pan and add the butter, cayenne pepper and mustard powder. Put over a medium heat and once the butter has melted, add the flour. Stir with a wooden spoon until a paste forms. Continue cooking for 1 minute, stirring all the time. Pour in a little of the infused milk and whisk to a smooth sauce. Slowly add the remaining milk, stir continuously, then add the sherry, vermouth or wine. Bring to a simmer, stirring all the time. Once bubbling, cook for 2-3 minutes, until you have a thick, smooth lump-free sauce. Add two-thirds of the cheeses and half the chopped herbs, stir until melted and combined, then add the nutmeg and season to taste. Mix the remaining cheeses with the rest of the chopped herbs, breadcrumbs, garlic seasoning and some black pepper. Shellfish Platter-Hero is Lobster
  1. Tip the drained pasta into the cheese sauce. Mix well, adding the lobster meat and stirring to combine. Tip into an ovenproof dish and scatter with the herb and cheese crumbs. Bake for 18-20 minutes, until bubbling, golden and crunchy on top. Allow to stand for 5 minutes before serving. Shellfish Platter-Hero is Lobster

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. Shellfish Platter-Hero is Lobster

Lobster rolls – Shellfish Platter-Hero is Lobster

Fill hot dog buns or brioche with a luxurious lobster and lemon mayonnaise filling for this English street-food staple. Shellfish Platter-Hero is Lobster

Lobster cooked from Fresh and finished beautifully into a Shellfish Platter

roasted Lobster

Roast Lobster (Live) Shellfish Platter with Garlic and Chilli Butter and a Roast Garlic Mayonnaise

Chris Otim – Master Chef
Since lobsters are very expensive, the best way to enjoy the sweet flesh is to cook them simply, either halved and grilled, baked, oiled or steamed, and served with a butter sauce, lemon juice or mayonnaise. If you're feeling adventurous, try using lobster in a mousse or risotto, or cook the classic Lobster thermidor – grilled lobster halves served with a mustard cheese sauce.
Prep Time 45 mins
Cook Time 45 mins
5 Mins 15 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine French
Servings 2 People
Calories 210 kcal


  • 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.



      Although there many lobster varieties around the world, the two main ones are the American (or Maine) lobster, which is considered the biggest and best, and the European lobster, which tends to be smaller – they can be used interchangeably in recipes. Lobster is often sold cooked, but will be at its freshest and tastiest if you buy it live and cook it yourself. Live lobsters are usually a green-blue colour and turn reddish-orange when cooked. Males have denser, meatier flesh, but females have a more subtle flavour and an orange ‘coral’ roe that is often used to colour sauces. 
      Keyword Lobster, seafood, Shellfish

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