Level: Scoolinary Team

Hi my friend Dilip! This is the kind of platter that instantly feels like a celebration. There’s a great mix of textures here, from the lobster and prawns to the calamari and mussels, and the central sauce gives the whole plate a clear focal point. With seafood like this, I always think the real skill is keeping each element juicy and not letting one overcook while the others finish. Did you cook everything separately and bring it together at the end, or did you work in batches on the same heat?

Hello Sol! These are cooked seperate and plated. As you know each seafood neeeds different methods of cooking and temperature to its juice intact and nutritional benefits.