honest-catch-genusswelt-seafoodplatte-mit-dips

Seafood platter with dips

55 minutes

24 hours, 55 minutes

Schwer

4 people

The ultimate seafood experience is this seafood platter with lobster, shrimp, king crab legs and delicious dips! Not only a real feast for the eyes, but also a culinary delight that will make your mouth water. Accompanied by sophisticated dips, this platter is perfect for a special occasion or just for a moment of absolute enjoyment. Are you looking for a menu suggestion for Christmas? Your perfect seafood menu is just a click away.

Ingredients Seafood

2 Canadian lobster tails
500 g Obsiblue shrimp
120 g ready-to-cook Bavarian shrimps
1 x 360 g King Crab Legs, cooked

Ingredients Dips

Beetroot dip:
120 g cooked beetroot
1 tsp lemon juice
150 g sour cream
1 tbsp olive oil
1 small red onion, finely chopped
Salt
Red pepper
Mango Avocado Dip:
1 mango
1 avocado
1 red onion
fresh coriander
1 juice of a lime
1 small red chili, deseeded
Salt pepper
Zucchini olive oil dip:
2 small zucchini
2 cloves of garlic
1/4 cup olive oil
juice of half a lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley
cress for garnish

Amrei from HONEST CATCH

Amrei leads the HONEST-CATCH e-commerce team with dedicated expertise and a lot of love. You can also taste these ingredients in your recipes. She prefers to cook in large groups with her friends. Stove, grill, campfire - it doesn't matter, but it is always delicious.

Seafood preparation

Preparation of lobster:
Defrost the lobster tails overnight in the fridge. Skewer them on wooden or metal skewers and cook in plenty of salted, gently boiling water for a few minutes. Rule of thumb: Cook for 1 minute per 100 g of lobster. Then place on ice to stop the cooking process. Split the lobster tails lengthwise, loosen the meat slightly and cut into bite-sized pieces. Place back in the carcasses and arrange on a platter. Preparation of obsiblue prawns:
Defrost the whole prawns overnight in the fridge. Remove the gut with a back cut. Fry the prawns in olive oil for about 3 minutes on each side. Preparation of ready-to-cook Bavarian prawns:
Leave the ready-to-cook prawns to defrost overnight in the fridge. Fry gently in olive oil for a maximum of 2 minutes in the pan. Preparation of King Crab Legs:
Leave the ready-to-cook king crab legs to defrost overnight in the fridge. These are ready to eat, but can be placed in boiling salted water or in the pan for a few minutes.

Dip preparation

Beetroot dip

Place half of the cooked beets in a blender. Add the lemon juice and mix well until a smooth paste is formed.
Add the sour cream and olive oil to the beetroot paste and mix. Season with salt and red pepper and mix briefly again to distribute the spices evenly.
Add the rest of the beetroot and the onion pieces. Garnish with red pepper berries before serving.

Mango avocado dip

Peel the mango and avocado and remove the stone from each. Cut the pulp into small cubes and place in a bowl. Finely chop the red onion and fresh coriander and add to the mango and avocado. Add the lime juice
Deseed the small red chili and chop finely. Add to bowl to taste. Pay attention to how spicy you want the dip. Start with a small amount and add more as needed. Salt and pepper to taste and mix everything well.
Let the dip sit in the fridge for at least 30 minutes so that the flavors mix well.
Season the mango avocado dip again to taste before serving

Zucchini olive oil dip

Wash the zucchini, cut off the ends and dice finely. Sprinkle with a little salt and let stand for about 10 minutes. This removes moisture. Remove the excess water.
Finely chop the garlic and lightly fry it in a pan with olive oil over medium heat until golden brown. Add the drained zucchini cubes to the pan and sauté for about 5 minutes until soft. Add the lemon juice, salt and pepper and mix well.
Remove the pan from the heat and let the dip cool down. Then stir in the chopped parsley.