In my Italian Wood Fired Oven Meals post on 30 December, I eluded to our super relaxing Christmas with Scott’s mum. Our meat-free seafood-focused Christmas lunch was wonderful and perfectly suited to an Australian Christmas Day spent by the water.
On Christmas Eve, Scotty and I headed to his mum’s house so that we three could wake up together on Christmas Day ready to spend the day relaxed and well fed. After a sleepless night with one of the pooches feeling poorly we woke up not quite as relaxed as we had hoped but we faced the day with corn fritters, bacon, avocado and roasted tomatoes for breakfast (with a lovely glass of Piper).
Keen to keep the days tasks evenly spread, it was agreed previously that I would be on breakfast duties and Scott and Elaine would look after lunch. Scott decided he would make the entree and served his famed prawn and avocado crowns and Elaine served steamed lobster tails with chilli lime butter and sides of potato salad and steamed asparagus. To finish off the perfect seafood lunch Elaine served her Grand Marnier chocolate coated ice cream cake – a favourite of ours!
PRAWN AVOCADO CROWNS
Scotty has been making these tasty gems for about a year now and they are one of our summer favourites. He has been improving them over this time and has achieved what can only be described as perfection. Not only do they taste wonderful but they look amazing and always receive gasps of joy when seen and eaten by our friends.
12 square wonton skins
1 avocado, in small squares
3 tbsp tabouli
Juice of 1/2 lime
1 tpsp Coriander, roughly chopped
1 tbsp Dill, finely chopped
1 salad onion, finely chopped
16 cooked prawns (6 with tails on)
Preheat oven to 180 degrees celcius. Using an upside down muffin tin, drape one wonton skin over each muffin cup and then place another over the first at a 45 degree angle. Gently spray the skins with olive oil and place a flat heavy tray over the top to keep the skins flat. Bake for 5 mins at 180 degrees celcius and then check every 2 mins until skins are lightly golden and remove. Remove from oven and cool
In a bowl mix avocado, tabouli, lime juice, coriander, dill, onion and 10 prawns peeled and roughly chopped. Mix well and season with salt and pepper to taste.
Place mixture inside wonton crowns and top each with one peeled prawn (tail on) and a piece of dill. Serve and enjoy!
LOBSTER TAILS WITH CHILLI LIME BUTTER
The day before cooking remove lobster tails from freezer and thaw in the fridge until required.
Pour 2 cups of water in a wok and bring to the boil. Once boiling add a steaming rack to the wok and place all four lobster tails on the rack. Put a lid on the wok and steam the tails for about 7 minutes (you will know when the lobsters are cooked as the colour changes from blue to orange – also you will notice the smell of the cooking lobsters will change).
Melt and heat butter in a small pan and once heated add lime juice and chilli and serve in a sauce dish with the lobster tails.