This showstopping main course uses a few shortcuts courtesy of Spinneys, and the kunafa-wrapped lobster tails can easily be made a day ahead and refrigerated until you’re ready to use them
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Moderate |
| Calories | 778 |
| Fat | 33g |
| Saturates | 12g |
| Protein | 46g |
| Carbs | 70g |
| Sugars | 1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
Bring a large pot of salted water to the boil. Insert a skewer into the tail of each lobster and carefully drop them into the hot water. The skewer will help prevent the tails from curling. Cook for 8 minutes then plunge into ice water to stop cooking. Pat dry with paper towels and set aside. In the same water, poach the prawns for 5 minutes, then plunge into ice water.
Lay the kunafa pastry out on a clean work surface and place a lobster tail on one side. Carefully roll up to wrap the tail completely then cut the pastry and place the lobster tail on a non-stick baking tray. Repeat with the rest of the tails. Drizzle over the olive oil. Bake for 10 minutes.
Meanwhile, make the dressing for the oysters by peeling and finely chopping the shallot. Mix with the vinegar in a bowl and set aside.
Arrange the prawns, oysters with the dressing, prawn cocktail, salsa and caviar on a tower or stacked cake stands filled with ice chips.
Serve the seafood tower with lemon wedges.
