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

“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

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Recipe / styling by Lisa Featherby

Ingredients

Method

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