12

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

Juiceof½alemon

1 tsp Worcestershire sauce

5 dashes Tabasco (or to taste)

BROWN BUTTER VINEGAR

120 gm butter, diced

2 tbsp sherry vinegar

2 tbsp red wine vinegar

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.

Wine suggestionsJo Landron

Brut “Atmosphères” NV, Loire

Valley, and 2015 The Wine

Farm Riesling, Gippsland.➤

Seafood platters
SERVES 6 // PREP TIME 20 MINS // COOK 5 MINS

“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.”