Seafood Platter Recipe

Prep seafood

Pat lobster tails, prawns, mussels and seabass dry with paper towels. Season lobster interior and prill of prawns lightly with 1 tsp kosher salt and 1/2 tsp black pepper. Season seabass fillets skin and flesh with 1 tsp kosher salt and 1/2 tsp black pepper. Keep mussels refrigerated until ready; discard any open mussels that do not close when tapped.

Grill lobster tails

Preheat grill to medium-high (about 400°F / 200°C). Brush lobster meat with 1 tablespoon olive oil. Place lobster split-side up on the grill for 5–7 minutes until meat is opaque and lightly charred; if split-side down, grill 3–4 minutes then flip to finish 2–3 minutes. During the last minute, brush with 1 tablespoon garlic butter and sprinkle lemon zest. Remove and rest 2 minutes.

Grill prawns

Thread prawns onto skewers or place directly on grill. Toss prawns with 1 tablespoon olive oil and a pinch of salt. Grill 2–3 minutes per side until pink and slightly charred. Brush with remaining 1 tablespoon garlic butter when just off the grill.

Cook mussels

In a large pot over medium heat melt 1 tablespoon butter with 1 tablespoon olive oil. Add 2 minced garlic cloves (reserve others for rice), sauté 30 seconds until fragrant. Add mussels and 1/2 cup water or white wine, cover and steam 4–6 minutes, shaking pot occasionally, until shells open. Discard any unopened mussels. Remove mussels to a bowl and keep warm; reserve cooking liquid.

Sear seabass

Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Add 1 tablespoon olive oil. Place seabass skin-side down and press gently for 20 seconds to prevent curling. Cook skin-side down 4–5 minutes until skin is crisp and golden. Flip and cook 1–2 minutes more until fish reaches an internal temperature of 125–130°F (medium) or to desired doneness. Finish with a small pat of garlic butter on top and a squeeze of lemon. Rest briefly.

Finish and arrange

Toss steamed mussels quickly in 1 tablespoon garlic butter and a pinch of smoked paprika. Arrange lobster tails, prawns, mussels and seabass on a warmed platter. Garnish with lemon wedges and chopped chives. Spoon some reserved mussel cooking liquid over mussels for extra flavor.

Make sauce

In a mortar and pestle or small blender combine red chilies, optional bird’s eye chilies (if using), garlic cloves, chopped cilantro, lime juice, fish sauce, palm sugar and rice vinegar. Pound or blend to a coarse puree. Add 2 tablespoons water to loosen to a pourable consistency. Taste and adjust: add more lime for acidity, more sugar for balance, or more fish sauce for saltiness. Transfer to a small serving bowl and refrigerate until serving.

Cook rice

Rinse rice under cold water until water runs clear. Combine rinsed rice and 2.5 cups water in a saucepan with 1 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let sit covered 10 minutes.

Prepare garlic seasoning

While rice rests, heat 1 tablespoon olive oil and 2 tablespoons butter in a small skillet over medium heat. Add 4 minced garlic cloves and sauté gently 1–2 minutes until golden and fragrant (do not burn). Remove from heat and stir in chopped parsley and a pinch of black pepper.

Finish rice

Fluff rice with a fork, fold in garlic-parsley mixture and remaining 1 tablespoon butter (if cold), adjusting salt to taste. Keep warm and spoon onto the platter alongside seafood, or serve in a bowl.

Make garlic butter & finish

If garlic butter not prepared, combine 3 tablespoons softened unsalted butter with 1 minced garlic clove and lemon zest; stir until uniform. Use this for brushing grilled lobster and prawns and dotting the seabass. Sprinkle smoked paprika lightly over the seafood and rice for color and a hint of smoke. Garnish entire platter with chopped chives.