Hot-and-cold
seafood grazing platter. First the sauces. Make the caper
dipping sauce by adding
the shallots, capers, dill, lemon juice and oil
in a small bowl and stir well. To make
the basil remoulade, combine the mayonnaise,
mustard, lemon juice, baby cucumbers and basil in a small bowl. Preheat your barbecue
or grill to a medium high. When it's hot, add the zucchini
and the eggplant. These have been coated
with half the oil, half the garlic
and some salt and pepper. Cook the lobster tails for three to four minutes or until the shell
colour changes. Again, these
have been coated with the remaining oil,
garlic and some salt
and pepper. You want to cook
the prawns for two minutes
each side or until the prawns just
change colour and curl. Now to assemble. To a large platter, add the lobster tails
to a bowl plus some fresh
lemon and lime wedges. Next, arrange
the prawn tails. Arrange the eggplant and zucchini, artichoke, semi-dried tomatoes and peppers. Finally, the oysters rest
on a bowl of ice. Add the dipping sauces.