Seafood Platter

Richard Phillips prepares a luxurious seafood platter, served with a tangy seafood sauce and tropical mangoes
By Richard Phillips
Seafood Platter
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 40 minutes
  • Effort: medium


For the marinated mango

  • 200 ml water
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 1 sprigs tarragon
  • 2 star anise
  • 2 mango, thinly sliced

For the shellfish

  • 3 large crab, live
  • 3 x 1 kg lobster, live
  • 12 large langoustines, live, or you could use tiger prawns
  • 500 g mussels, live
  • 150 ml white wine
  • 1 sprigs thyme
  • 1 shallot, finely sliced
  • 2 cloves garlic
  • 6 oysters
  • 350 g sliced smoked salmon
  • 400 g marsh samphire, blanched

For the sauce

  • 200 g mayonnaise
  • 75 g tomato ketchup
  • 1 dashes of cognac
  • 2-3 drops tabasco
  • 2-3 drops Worcestershire sauce
  • seasoning

To serve

  • 3 lemons, halved and wrapped in muslin cloth
  • frisée lettuce


1. For the mango, put the water, white wine vinegar, honey, tarragon and star anise into a pan and bring to the boil. Leave to infuse for 20 minutes and strain through a sieve onto the sliced mangoes. Leave to marinate for 2-3 hours, then remove the mango and pat dry.

2. Cook the crabs in a court bouillon for about 7-8 minutes, leave to cool and then remove the claws and crack with the back of a knife.

3. Cook the lobsters for 6-7 minutes, leave to cool and remove from the shell. Wrap the tails in the sliced mango.

4. Cook the langoustines in the court bouillon for 3 minutes, leave to cool and remove the shells.

5. Place the closed mussels in a hot pan, add the white wine, thyme, sliced shallot and 2 cloves of garlic, cover with a lid and cook until the shells have opened. Remove from the cooking liquor, throw away any shells that have not opened and leave to cool.

6. To make the sauce, whisk together all the ingredients until combined.

7. On a large platter, spread the samphire over the base, arrange the cooked seafood around the outside, place a pot of the seafood sauce in the centre and serve with halved lemons wrapped in muslin cloth, and lettuce leaves.

Recipe note: Check out Ainsley Harriot's Wine-steamed Mussels to find out how to cook mussels.

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