Seafood Platter With Mango Salsa & Horseradish Mayo

17 Ingredients

Number of servings

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 & Horseradish Mayo

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

1 cooked small rock lobster, thawed
1.50kilograms cooked tiger prawns
12 fresh Pacific oysters
2 limes, cut into wedges, to serve

Description

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

Method

Step 1 of 3

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.

Step 2 of 3

Meanwhile, to make the jalapeno & mango salsa, combine all the ingredients in a small bowl. Stand for 20 minutes to allow flavours to develop.

Step 3 of 3

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.