SEAFOOD PLATTER

Succulent lobster, juicy tiger prawns and Pacific oysters make a show-stopping platter with fresh mango salsa and spicy horseradish mayo.

MACQUARIE SEAFOOD

Discover Sydney's finest seafood at Macquarie Seafoods! Sourced fresh from the markets and delivered with exceptional quality, it's the perfect choice for seafood lovers.

📍 Level 3, near Coles

INGREDIENTS:

1 cooked small rock lobster, thawed
1.5kg cooked tiger prawns
12 fresh Pacific oysters
2 limes, cut into wedges, to serve

JALAPENO & MANGO SALSA

1 mango, cheeks removed, flesh finely chopped
1 fresh jalapeno chilli, deseeded, thinly sliced
1/4 bunch mint, leaves picked, shredded
1 spring onion, finely chopped
1/2 lime, zested, juiced
1/2 Lebanese cucumber, finely chopped

ROASTED GARLIC

1 head garlic, halved horizontally
2 tbs extra virgin olive oil
1/2 cup whole egg mayonnaise
1/4 cup sour cream
1 1/2 tbs horseradish cream
1 bunch chives, finely chopped
1 lime, zested, half juiced

METHOD:

To make the roasted garlic & horseradish mayo, preheat oven to 200°C/180°C fan-forced. Place garlic on a piece of foil. Drizzle with 1 tbs oil, enclose in foil to seal and roast for 30 minutes or until very soft. Set aside to cool for 30 minutes. Squeeze garlic cloves from skins into a small bowl. Mash with a fork to make a paste. Add remaining ingredients, reserving 2 tsp chives. Whisk to combine. Season with pepper and top with reserved chives. Set aside until ready to serve.
Meanwhile, to make the jalapeno & mango salsa, combine all the ingredients in a small bowl. Stand for 20 minutes to allow flavours to develop.
Place a tea towel over back of large, sharp knife, then place blade along middle of lobster and press down to cut in half lengthways. Place ice on a large platter. Arrange mayo, salsa, lobster, prawns and oysters on platter. Serve with lime wedges and extra mint leaves.