Island Life Magazine Ltd June/July 2011 | Page 131

FOOD

Recipe with
Tyler Torrance at Priory Bay Hotel, Seaview

Seafood platter
Ingredients for 2 platters
Serves 4
1 Lobster
1 Crab
6 Large prawns peeled
6 Oysters on the half shell
Poaching Liquid
1 Large pot of water
1 Onion, diced
1 Head of fennel, diced
1 Celery stick, diced
1 Lemon, sliced
Thyme, star anise,
peppercorns, splash of white
wine and salt

Now to be humane, place the live
shellfish in the freezer to put them to
sleep, this should take about an hour
and is a much kinder way of treating
the little guys. Place all ingredients
for the poaching liquid in a large pot,
leaving room for your seafood and
simmer for about a half hour to infuse
the flavour. You want to lightly steam
the shellfish not boil, which would

toughen the meat. A large lobster
should take about ten minutes to
steam once in the simmering broth as
should the crab, whereas the prawns
should take no more than three
minutes, cool immediately. Split the
lobster and crab in two and crack the
claws once chilled. Note that Crabs
have lungs that should be removed
before eating, these are found under

the head attached to where the legs
connect.
In the Oyster Bar and Grill I plate
½ a lobster, ½ crab, 3 large prawns
and three oysters on the half shell
on crushed ice for two people with
homemade bread, garlic aioli, cocktail
sauce and lemon.

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