Maple-glazed lobster, juicy prawns, fresh oysters and delicate smoked salmon make up this delicious mix that’s a feast for the eyes and palate. Best served with our maple dipping sauces that complement the natural sweetness of the seafood. Try this Ultimate Maple Seafood Platter – what’s not to love?
Ultimate Maple Seafood Platter Recipe
Serves 10 portions
Ingredients:
Seafood platter
8-10 cooked king prawns
8-10 fresh oysters, shucked
1 cooked lobster
1 packet of smoked salmon or gravlax
Lemon wedges, to serve
Caper berries, to serve
Fresh dill, to serve
Parsley, to serve
Maple cocktail sauce
2 tbsp tomato ketchup
4 tbsp mayonnaise
250ml double cream
2 tbsp lime juice
1 tsp tabasco
2 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
Maple mustard dip
3 tbsp mustard
1 tbsp pure maple syrup (preferably amber syrup for its rich taste)
1 tbsp maple vinegar
2 tbsp extra virgin olive oil
1 ½ tbsp fresh dill, chopped
Glazed lobster
100ml pure maple syrup (preferably amber syrup for its rich taste)
50ml maple vinegar
Splash of bourbon
3 leaves of lemon myrtle (or lemon thyme)
1 pinch of salt
1 tbsp chives, chopped
Method:
To make the maple cocktail sauce, place the tomato ketchup and mayonnaise into a bowl. Whisk to combine, slowly adding the cream. Continue whisking until thick. Stir in the lime juice, tabasco and maple syrup. Transfer to a container or glass jar and place in the fridge until ready to use.
To make the maple mustard dip, combine the mustard, maple syrup and maple vinegar in a small bowl. Whisk in the oil and stir through the dill. Transfer to a container or glass jar and place in the fridge until ready to use.
To make the glazed lobsterm in a saucepan, combine all the ingredients except the chopped chives. Cook over a medium heat, stirring continuously for around 5 minutes or until the mixture thickens. Set aside to cool. Using a brush, glaze the lobster and sprinkle with chopped chives.
Assemble the platter on a large, cooled serving platter, arrange the glazed lobster, prawns, salmon and oysters. Top with the caper berries, lemon wedges and fresh herbs.
Serve immediately with the dipping sauces and dig in!
Smart Tip
We used lobster, prawns, salmon and oysters but the dips would work perfectly with any seafood, so feel free to change it up!
