- 1 cooked lobster
- 4 x corn on cob
- 400 g fresh mussels, cleaned and beard removed
- 4 tbsp olive oil
- 6 garlic cloves, minced
- 100 g butter
- 1 shallot, finely chopped
- 300 g tiger prawns
- A bunch of parsley finely chopped
- Salt & pepper to taste
Place the corn in a big saucepan, cover with water and bring to a boil. Season with salt & pepper and cook on medium heat for around 15-20 minutes until the corn is cooked but slightly crunchy. Drain and set aside.In the meantime, heat up 2 tbsp olive oil and a big pan. Add half of the garlic and chopped shallot to the pan and cook on low to medium heat for a couple of minutes until slightly softened. Stir in the mussels, add half of the butter, season with salt & pepper, sprinkle with half of parsley, cover with lid and cook on medium heat for 5-7 minutes, giving the pan a shake from time to time. The mussels are cooked once they’ve opened up. Discard any closed mussels.
Heat up 2 tbsp olive oil in a separate frying pan. Add half of the garlic to the pan and cook on low to medium heat until the garlic has softened. Add the prawns to the pan, season with salt & pepper and sear on high heat for 1 minute on each side. Add the butter, turn the heat to medium high and stir-fry until the prawns are pink and cooked through (around 5 minutes). Sprinkle with chopped parsley. Heat up a grill pan until very hot. Add the cooked corn and chargrill for 1 minute on each side.Assemble the seafood platter by combining the corn, mussels, prawns and lobster in a big serving bowl. If desired, brush a little melted butter over the lobster and sprinkle with parsley for extra flavour.