Hot Shellfish With Lemon, Parsley & Chilli Dressing

A Seafood Dish which serves 2

Submitted by Rory

About This Dish

 tantalizing taste.... 

What You'll Need

 2 cooked lobsters (Canadian or native) 
 
8 Pacific oysters 
 
40 live rope-grown mussels in the shell 
 
8 large, cooked, unpeeled prawns 
 
 
FOR THE DRESSING
 
4and a half tbsp lemon juice 
 
150ml extra-virgin olive oil 
 
3 pinches crushed dried chillies or chilli flakes 
 
3 garlic cloves , finely chopped 
 
4 vine-ripened tomatoes , skinned, deseeded and diced 
 
2 tbsp flat-leaf parsley , chopped 
 
French crusty bread , to serve (optional)

How To Make It

1. To prepare the lobsters, break off the claws and set aside. Pull the heads away from the tail and discard the heads (or save for making stock). Place each tail belly-side down on a chopping board and cut each one across through the shell into 4 evenly sized pieces. Separate the claws into 3 pieces. Sadly only 4 people will get a claw so when you come to serve, give the other 4 guests the largest pieces of the tail meat. Arrange the pieces of lobster and cooked prawns on a heatproof plate that will fit inside a steamer, then cover and chill until needed. 
 
 
2. Put the unopened oysters and mussels on an opened-out petal steamer, cover with a clean wet cloth and leave in the fridge alongside the lobster until needed. 
 
 
3. Put the lemon juice, oil, chillies, garlic, tsp sea salt flakes and 6 turns of the black pepper mill into a small, shallow pan and set to one side. 
 
 
4. Pour about 2.5cm water into the base of 2 large, shallow pans with well-fitting lids and, shortly before you are ready to serve, bring to the boil. Alternatively you could steam your shellfish in a tiered/stackable steamer. 
 
 
5. Place the oysters and mussels into one of your prepared pans. Cover and steam for 3 mins or until the mussels have just opened and are just cooked. It is important not to overcook them. Remove everything from the steamer and open the oysters. Holding an oyster in one hand, flat shell uppermost, push a short, thick bladed knife or oyster knife into the hinge located at the narrowest point and twist it upwards to release the shell. Locate the ligament that joins the oyster meat to the top shell and cut through it with the knife. Set aside with the mussels. Meanwhile, place the plate of lobster and prawns into the second steamer, cover and steam for 2 mins until heated through, then remove.

6. Place the pan of dressing over a gentle heat, add the tomatoes and gently warm through to about 60C, but do not let it get too hot. Meanwhile, arrange the shellfish on 8 warmed medium-size plates. Stir the parsley into the dressing, spoon over the shellfish and serve with some crusty French bread if you wish.