DIY Seafood Platter

(Platter serves 2)

1 Cooked Lobster

6 Cooked Langoustines

6 Oysters

6 King Scallops in the Half Shell

1kg Mussels

METHOD

1. 1. Prepare the cooked lobster. Stretch the lobster out on a chopping board. Using a large sharp knife start the middle of the back and pierce down through the lobster. With a bit of force carefully split the lobster up to the head cutting through the body entirely. Turn the lobster round and do the same through the tail. Once you have split the lobster remove the sack sitting in the top of the head and remove the black vein that runs down the tail.
2. Prepare the langoustines by doing the same process as above. They will be a bit easier to open and be careful when cutting them as they are more delicate than lobster.
3. King Scallops require minimal preparation beforehand. Simply rinse any dirt grains and pat dry with paper towel. (If you have whole king scallops then they must be opened, leaving the scallop in the curved shell and removing the skirt and gut.) Please refer to the above recipe ‘Garlic butter Langoustines and Scallops’ for cooking instructions
4. Prepare the mussels by washing any dirt and removing the beards. To have cold, simply steam open in a pot with white wine and seasoning. Once they have all opened, leave to cool. If you would prefer to eat as a warm dish, please refer to the recipe ‘Moules by Alice’.
5. Shucking the oysters is simple once you know how. You will need an oyster shucking knives (available on the online shop) or a dull pointed, short and thick blade knife as well as a tea towel. Wrap the towel around the oyster so that you have a good grip and hold down firmly. Insert the knife into the hinge side in the shell. You should feel the knife dig in. Once your knife is wedged in, twist the knife to pop open the top shell. Run your knife along the top shell to release the adductor muscle. Once the top shell is off run you knife on the bottom of the shell and release the oyster from the shell. Make sure no loose pieces of shell are around the edge.
6. To serve, use a large platter with some ice on the bottom. Neatly arrange the shellfish as you desire.