Australian Seafood Platter Recipes

Steps:

• Choose a broad, shallow pan with a steaming rack that fits snugly. Be sure you also have a lid that will fit snugly over the steaming pan. Arrange the seafood on a heatproof plate that fits into the steamer. Sprinkle the seafood with salt, pepper, and any preferred seasonings. Bring the water to a boil in the steamer, set the plate of seafood on the steamer rack. Put the rack over the boiling water and cover tightly with the lid. Steam the seafood until it is cook and the shells open.
• In a small pan, saute the butter and garlic until bubbly, then transfer to a dipping bowl and place on a platter.
• Place the seafood on a platter next to the dipping sauce and garnish with some lemon slices.

Steps:

• Fill a large platter with crushed ice. Place the seafood and lemons artfully on top of the ice. Serve with the sauces.
• Combine all the ingredients and serve with the seafood.
• Place the shallots, vinegar, and sugar in a small saucepan and bring to a boil. Cook uncovered for 1 minute. Remove from the heat and allow to cool to room temperature. Add the pepper and herbs and serve with the raw oysters.

Steps:

• Cut lobsters in half lengthwise.
• Unsing fingers, ease meat out of tails in one piece.
• Wash two shells, slice meat evenly, toss meat in lemon juice, pile meat into shells.
• Arrange on serving paltter.
• Shell prawns, remove back vein, place on platter.
• Sprinkle a little red caviar on each oyster, place on platter.
• Roll up salmon, place on serving platter, garnish with a few capers and onion rings.
• Decorate seafood platter with wedges of lemon, wedges of avocade tossed in french dressing and sprigs of watercress or parsley.
• Serve with your choice of sauces; we use bought Thousand Island and Tartare Sauce.