• 1 cup extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 2 tbsp chopped basil
  • Zest and juice of 2 lemons
  • 4 blue swimmer crabs, halved, claws cracked
  • 4 lobster tails or small whole lobsters, halved, cleaned
  • 24 scampi, peeled (tails intact), deveined
  • 32 green prawns, peeled (tails intact), deveined
  • 350g clams (vongole)
  • 12 scallops in the half shell
  • 2 tbsp chopped flat-leaf parsley
  • Avocado cream
  • 2 ripe avocados, peeled, stoned, roughly chopped
  • 1/2 cup thickened cream
  • 1 garlic clove, chopped
  • Juice of 1 lime
  • Seafood sauce
  • 200ml whole-egg mayonnaise
  • Grated zest and juice of
  • 1 small lime
  • 1 tbsp sweet chilli sauce
  • 1 tbsp tomato sauce
  • Combine the oil, garlic, basil, lemon juice and zest in a bowl, then season. Brush the marinade over the seafood.
  • Heat a barbecue hotplate to medium-high. Cook the crab and lobster for 2 minutes, then add the scampi and cook for a further 2 minutes. Add the prawns and clams, and cook for 3-4 minutes, then add the scallops. When the clams open and the prawns and scallops are opaque, transfer all seafood to a platter. Serve with parsley, avocado and seafood sauces.
  • To make the avocado cream: Pulse ingredients in a food processor until smooth. Season to taste with sea salt and freshly ground black pepper.
  • To make the seafood sauce: Whisk the ingredients together. Season with salt and pepper.