2 Canadian lobster tails -
500 g Obsiblue shrimp - 120 g
ready-to-cook Bavarian shrimps -
1 x 360 g King Crab Legs, cooked
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.
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.
Tip: This goes well with fresh baguette and crunchy foods such as tortilla chips or breadsticks
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