Sydney Seafood Platter
- 2 yabbies (substitute 2 small lobsters)
- 2 black mussels
- 2 rock oysters
- 6 prawns, shelled and deveined
- Salt and pepper
- Preferred seasonings
- 1/4 cup butter
- 1 clove garlic, chopped
- 1/2 lemon, sliced
Choose a broad, shallow pan with a steaming rack that fits snugly. Be sure you also have a lid that will fit snugly over the steaming pan. Arrange the seafood on a heatproof plate that fits into the steamer. Sprinkle the seafood with salt, pepper, and any preferred seasonings. Bring the water to a boil in the steamer, set the plate of seafood on the steamer rack. Put the rack over the boiling water and cover tightly with the lid. Steam the seafood until it is cook and the shells open.
In a small pan, saute the butter and garlic until bubbly, then transfer to a dipping bowl and place on a platter.
Place the seafood on a platter next to the dipping sauce and garnish with some lemon slices.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Serge Dansereau, Bather's Pavilion - Sydney, Australia