This is super easy and a real crowd Pleaser as looks super impressive but also has the advantage that you can make the night before and have ready all wrapped up in the fridge and thanks to the steaming action your seafood stays lovely and moist. You can also swop out the shellfish and use fillets of fish instead and the likes of sliced potato and sliced tomatoes also goes great and can turn this from an opulent snack before the main event to the main event!
Serves 4 -6
- 2 Lobster ( blanched for 6 min in salted boiling water and split in half )
- 1 Brown Crab (blanched for 6 min in salted boiling water and split in half with Deadman’s fingers removed)or some of our steamed whole crab claws
- 500g local Dublin bay prawns
- 1kg Mussels
- 1g Clams
Spilt your lobster and crab in half before adding to the for the dressing
- 4 cloves of garlic thinly sliced
- 2-3 springs of fennel tops or some Dill
- 4 slices of lemon
- Bunch of flat leaf parsley coarsely chopped
- 2 chilies finely sliced
Thinly slice your lemon, garlic and chillis and mix into your shellfish and season with rock salt
To make your Papillote ( Parcel )
1. Fold a 14×12″ piece of aluminium foil and then line with parchment paper
2. Arrange shellfish in the centre and herbs on one side of the paper.
3. Top with your dressing. Add a glug of rapeseed oil and 3-4oz of butter cut up into cubes and a splash of wine which all helps to keep the fish moist and create a sauce. Season with salt and pepper.
4. Working from one end, begin tightly folding the open edge of the paper.
5. Continue folding the paper’s open edge to form a seal.
6. place directly on the grill and grill for 8-10 min
Place on large tray and place in front of your guests, once in front of them you can tear an opening in the top using two forks, and as you do this a plum of delicious smelling steam will burst forth.