Hot and Cold Seafood Grazing Platter

This hot and cold seafood grazing platter is the ultimate entertaining centrepiece — a lavish spread of chargrilled lobster tails, golden banana prawns, fresh oysters, marinated artichokes, chargrilled peppers and semi-dried tomatoes, all arranged with two stunning homemade sauces — a fresh basil mayonnaise and a bright caper dipping sauce. It’s the kind of platter that stops conversation the moment it lands on the table.

At just $12 per serve for eight people, this is extraordinary value for a platter of this quality and drama. Perfect for Christmas, New Year, summer entertaining or any celebration where you want to serve something truly unforgettable.

Why you’ll love this recipe

• A stunning mixed hot and cold seafood centrepiece
• Chargrilled lobster tails and banana prawns straight from the BBQ
• Fresh oysters for the ultimate luxurious touch
• Two homemade sauces — basil mayo and caper dipping sauce
• Outstanding value at just $12 per serve for eight
• Perfect for Christmas, New Year or any summer celebration

Why make a seafood grazing platter?

A grazing platter is one of the most relaxed and sociable ways to serve a crowd — everyone helps themselves, the conversation flows freely and the table becomes the centrepiece rather than any individual dish. Adding both hot grilled seafood and cold marinated elements creates a platter with variety and contrast that keeps guests coming back for more.

The combination of lobster tails, prawns and fresh oysters covers the full spectrum of premium Australian seafood, while the chargrilled zucchini and eggplant, marinated artichokes, chargrilled peppers and semi-dried tomatoes provide the colour, texture and flavour that transform a simple seafood spread into something truly spectacular. The two house-made sauces tie everything together with a touch of elegance that sets this platter apart from anything store-bought.

Ingredients (serves 8)

Servings8

Chargrilled vegetables and seafood

• 2 zucchini, thinly sliced diagonally
• 1 eggplant, thinly sliced crossways
• 60 ml olive oil
• 2 garlic cloves, crushed
• 24 raw banana prawns, peeled (tails intact) and deveined
• 4 raw lobster tails, halved lengthways

Marinated platter elements

• 1 jar (170g) marinated artichokes, drained
• 1 jar (280g) chargrilled peppers, drained
• 100 g semi-dried tomatoes, drained
• 24 fresh oysters

Basil mayonnaise

• 150 g whole-egg mayonnaise
• ¼ cup fresh basil, finely shredded
• 2 tbsp pickled baby cucumbers, drained and finely chopped
• 1½ tbsp lemon juice
• 1 tsp Dijon mustard

Caper dipping sauce

• 60 ml lemon juice
• 60 ml olive oil
• 1 shallot, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp baby capers, drained

Serving tip: Serve with sliced rustic baguette and lemon and lime wedges for the full experience. Both sauces can be made up to a day ahead and refrigerated. Arrange the cold elements on the platter first, then add the hot grilled seafood just before serving for the best presentation.

How to make a hot and cold seafood grazing platter

Step 1: Make the basil mayonnaise

Combine the whole-egg mayonnaise, shredded basil, chopped pickled cucumbers, lemon juice and Dijon mustard in a bowl. Season with salt and pepper and set aside (or refrigerate if making ahead).

Step 2: Make the caper dipping sauce

Combine the lemon juice, olive oil, finely chopped shallot, dill and baby capers in a bowl. Stir to combine and set aside.

Step 3: Chargrill the vegetables

Heat a barbecue grill or chargrill pan over medium-high heat. Combine the zucchini and eggplant slices with half the olive oil and garlic in a large bowl. Season well. Cook in batches for 2 to 3 minutes each side or until lightly charred. Transfer to a plate and cover with foil to keep warm.

Step 4: Grill the lobster and prawns

Combine the prawns and lobster tail halves with the remaining olive oil and garlic in a bowl. Cook the lobster tails on the grill for 3 to 4 minutes each side or until just cooked through and the shell has changed colour. Transfer to a plate. Cook the prawns for 2 minutes each side or until they curl and just change colour. Transfer to a plate.

Step 5: Assemble and serve

Arrange the chargrilled zucchini and eggplant, marinated artichokes, chargrilled peppers and semi-dried tomatoes on a large serving platter. Add the prawns, lobster tails, fresh oysters, basil mayonnaise and caper dipping sauce. Serve with rustic baguette and lemon and lime wedges.

Tips for best results

• Make both sauces up to a day ahead — they improve with time in the fridge
• Arrange the cold elements on the platter first, then add the hot seafood just before serving for maximum impact
• Cook the lobster before the prawns — it takes longer and can rest briefly while the prawns cook
• Don’t overcook the prawns — they’re done as soon as they curl and change colour
• Chargrill the vegetables in batches rather than overcrowding the grill for the best char marks
• Have plenty of crusty bread on the side — your guests will use it to mop up every drop of the sauces

Serving suggestions

This seafood grazing platter pairs beautifully with:

• Sliced rustic baguette or sourdough for dipping and scooping
• Lemon and lime wedges on the side for squeezing over
• A chilled bottle of Champagne, sparkling wine or Chardonnay
• A simple green salad as a refreshing side
• Hot sauce or Tabasco for the oysters

Nutrition per serving

Based on 8 servings

Energy

2077 kJ

Calories

496 cal

Protein

42 g

Total fat

33 g

Saturated fat

5 g

Carbohydrate

6 g

Sugars

5 g

Sodium

982 mg

Final thoughts

This hot and cold seafood grazing platter is the kind of recipe that turns any occasion into a celebration. The combination of chargrilled lobster tails, plump golden prawns, fresh oysters, marinated vegetables and two beautifully made sauces creates a spread that looks extravagant, tastes extraordinary and costs a fraction of what you’d pay at a restaurant. At just $12 per serve for eight people, it is genuinely one of the best value entertaining recipes you’ll find.

Whether you’re hosting a Christmas lunch, a New Year’s Eve gathering or simply want to make a summer afternoon feel special, this platter delivers every time. Make both sauces ahead, prep your cold elements and let the barbecue do the rest — then stand back and enjoy the reaction when this arrives at the table.