Ultimate Maple Seafood Platter

For the seafood platter:

• 8-10 cooked king prawns
• 8-10 fresh oysters, shucked
• 1 cooked lobster
• 1 packet of smoked salmon or gravlax
• Lemon wedges, to serve
• Caper berries, to serve
• Fresh dill, to serve
• Parsley, to serve

For the maple cocktail sauce:

• 2 tbsp tomato ketchup
• 4 tbsp mayonnaise
• 1 cup double cream
• 2 tbsp lime juice
• 1 tsp tabasco
• 2 tbsp pure maple syrup (preferably golden colour for its delicate flavour)

For the maple mustard dip:

• 3 tbsp mustard
• 1 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• 1 tbsp maple vinegar
• 2 tbsp extra virgin olive oil
• 1 ½  tbsp fresh dill, chopped

For the glazed lobster:

• ⅖ cup pure maple syrup (preferably amber syrup for its rich taste)
• ⅕ cup maple vinegar
• Splash of bourbon
• 3 leaves of lemon myrtle (or lemon thyme)
• 1 pinch of salt
• 1 tbsp chives, chopped

To make the maple cocktail sauce:

1. Place the tomato ketchup and mayonnaise into a bowl.
2. Whisk to combine, slowly adding the cream.
3. Continue whisking until thick.
4. Stir in the lime juice, tabasco and maple syrup.
5. Transfer to a container or glass jar and place in the fridge until ready to use.

To make the maple mustard dip:

1. Combine the mustard, maple syrup and maple vinegar in a small bowl.
2. Whisk in the oil and stir through the dill.
3. Transfer to a container or glass jar and place in the fridge until ready to use.

To make the glazed lobster:

1. In a saucepan, combine all the ingredients except the chopped chives.
2. Cook over a medium heat, stirring continuously for around 5 minutes or until the mixture thickens. Set aside to cool.
3. Using a brush, glaze the lobster and sprinkle with chopped chives.

To assemble the platter:

1. On a large, cooled serving platter, arrange the glazed lobster, prawns, salmon and oysters.
2. Top with the caper berries, lemon wedges and fresh herbs.
3. Serve immediately with the dipping sauces and dig in!