Ultimate Maple Seafood Platter

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 Tbs tomato ketchup
4 Tbs mayonnaise
1 cup double cream
2 Tbs lime juice
1 tsp tabasco
2 Tbs pure maple syrup (preferably golden colour for its delicate flavour)

For the maple mustard dip:

3 Tbs mustard
1 Tbs pure maple syrup (preferably amber syrup for its rich taste)
1 Tbsmaple vinegar
2 Tbs extra virgin olive oil
1 1/2 Tbs fresh dill, chopped

For the glazed lobster:

2/5 cup pure maple syrup (preferably amber syrup for its rich taste)
1/5 cup maple vinegar
Splash of bourbon
3 leaves of lemon myrtle (or lemon thyme)
1 pinch of salt
1 Tbs 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 lobster:

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.

To 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!

Credits: Maple from Canada

Photo Credits: Maple from Canada