You’ll Need
For the Seafood
2 small lobster tails
8 large king scallops
12 raw king prawns, peeled and deveined
300g cooked mussels in the shell
2 tbsp olive oil
Sea salt
Freshly cracked black pepper
1 lemon, cut into wedges
For the Champagne Garlic Butter
100g unsalted butter
3 cloves garlic, finely grated
75ml Champagne (or dry sparkling wine)
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
Zest of ½ a lemon
1 tsp Dijon mustard
For the Garlic Butter Potatoes
500g baby potatoes
30g butter, melted
2 cloves garlic, finely grated
1 tbsp olive oil
1 tbsp fresh parsley, finely chopped
Sea salt
Freshly cracked black pepper
To Serve
Grilled asparagus
Tenderstem broccoli
Samphire
Charred lemon halves
Fresh parsley
Fresh dill
Optional but Dangerous
Oscietra caviar
Black truffle shavings
Brown shrimp
Garlic sourdough
Garlic mayonnaise
Method
Preheat your air fryer to 200°C.
Halve the baby potatoes if they're large.
Toss with the olive oil, melted butter, garlic, sea salt and freshly cracked black pepper.
Air fry for 22–25 minutes, shaking every 6–7 minutes, until beautifully crisp and golden.
Meanwhile, prepare the Champagne garlic butter.
Melt the butter gently in a saucepan.
Add the garlic and cook for 30 seconds.
Pour in the Champagne and simmer gently for 2–3 minutes until slightly reduced.
Whisk in the Dijon mustard, lemon zest, parsley and chives.
Keep warm over a very low heat.
Brush the lobster tails, king prawns and scallops lightly with olive oil.
Season with sea salt and freshly cracked black pepper.
Place the lobster tails into the air fryer.
Cook at 200°C for 6 minutes.
Add the king prawns and continue cooking for 4–5 minutes.
During the final 3 minutes, add the scallops and cook until lightly caramelised and just cooked through.
Warm the cooked mussels for the final 2 minutes.
Brush all the seafood generously with the warm Champagne garlic butter.
Arrange the garlic butter potatoes onto a large serving platter.
Add the asparagus, Tenderstem broccoli and samphire.
Arrange the lobster tails in the centre, followed by the king prawns, scallops and mussels.
Brush everything with another generous coating of Champagne garlic butter.
Scatter over fresh parsley and dill.
Serve with charred lemon halves and small bowls of the remaining warm garlic butter for dipping.