(serves four to six)
1kg lobster (blanch for five minutes in boiling water)
250g brown crab (cook for 10 minutes in boiling water)
100ml fish stock
50g chopped shallots
1 leek cut into julienne
100g diced fennel
4 x 50g slices of sea bass
250g monkfish cut into four medallions
250g plaice, skinned and filleted
4 Craigens Loch Gruinart oysters
100ml double cream
50g sun-dried tomato, diced
Fennel fern to garnish
Remove the meat from the lobster and crab and keep warm. Heat the stock, wine and vegetables. Gently poach the sea bass, monkfish and plaice fillets and steam the langoustines, oysters and mussels above them.
Remove the top shell from the oysters. Arrange all the seafood evenly between four plates. Reduce the cooking liquor with the cream to a thickened sauce and pour over. Sprinkle with diced sun-dried tomato and a sprig of fennel fern.