Casa Neos Seafood Tower Recipe
Lobster, New Caledonian Blue Prawns, Dozen Oysters, Scallop Carpaccio, Tuna Tartare, Seabass Carpaccio, Watermelon Mignonette, Basil Calamansi
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Ingredients
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Seafood
Watermelon Mignonette
Basil Calamansi Sauce
Method
Preparing the Seafood
- 1
Cook the Lobster
Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until bright red. Remove and let cool.
- 2
Prepare the Prawns
Peel and devein the New Caledonian Blue Prawns. Set aside in the refrigerator to chill.
- 3
Shuck the Oysters
Carefully open the oysters using an oyster knife. Place on a bed of ice to chill.
- 4
Slice the Scallops
Using a sharp knife, slice the scallops thinly and arrange them on a serving plate.
- 5
- 6
Slice the Seabass
Thinly slice the seabass and lay it out on a chilled plate.
Making the Watermelon Mignonette
- 7
Blend the Watermelon
In a blender, puree the watermelon until smooth. Strain through a fine mesh sieve into a bowl.
- 8
Combine Ingredients
Add the red wine vinegar, finely chopped shallot, and mint leaves to the watermelon juice. Stir well.
Making the Basil Calamansi Sauce
- 9
Blend the Basil
In a food processor, blend the fresh basil until finely chopped.
- 10
Combine Sauce Ingredients
Add calamansi juice, olive oil, and sea salt to the chopped basil. Blend until smooth and well combined.
Assembling the Seafood Tower
- 11
Arrange the Seafood
On a large platter or tower stand, arrange the lobster, prawns, oysters, scallop carpaccio, tuna tartare, and seabass carpaccio artistically.
- 12
Serve with Sauces
Serve the seafood tower with the watermelon mignonette and basil calamansi sauce on the side for dipping.
