- Serves: 2
- Cook Time: 5 minutes when using pre-cooked shellfish
- Prep Time: 20 minutes
- Effort: easy
For the seafood platter
- 1 cooked lobster, 450g, cut in half lengthways with a sharp, heavy knife
- 1 cooked brown crab, 750g, cut in half lengthways with a sharp, heavy knife through the back shell, starting between the eyes
- 2 British oysters, opened
- 2 Pacific oysters, opened
- 12 mussels, cleaned and opened
- 12 carpet clams, washed and opened
- 6 cooked Dublin Bay prawns, also known as langoustines
- 4 cooked Mediterranean prawns, also known as crevettes
- 12 winkles, cooked in boiling salted water for 1 minute
- 2 whelks, cooked in boiling salted water for 4 minutes
- 50 ml red wine
- 50 ml red wine vinegar
- 1 shallot, finely chopped
- 150 ml mayonnaise
- crushed ice
- 1.5 kg bladderack seaweed, washed, if available
- 1 lemon, cut in half
Tips and Suggestions
If you want to make your own mayonnaise, try Rachel Allen's recipe
A good fishmonger will make sure that the ingredients are caught and killed sustainably and humanely. Use only the freshest ingredients for this recipe.
1. Mix together the red wine, red wine vinegar and chopped shallot and pour into one small bowl. Spoon the mayonnaise into another bowl.
2. To assemble the dish, cover the base of a large serving platter with a thick layer of crushed ice and cover with seaweed.
3. Arrange the shellfish on top and garnish with the lemon. Serve with the shallot vinegar and mayonnaise.
Looking for more ways with seafood? Take a look at our fish recipe collection
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