We love the simplicity of our seafood platter and although it’s ready to enjoy cold (yes, even the tatties if that’s your thing!) we have some wee family tips on how we like to enjoy this stunning seafood.

The dressed lobster is freshly steamed and split in two, and we do the fiddly bits for you! We make sure we get the meat out of the claws and the legs so there’s no messing around, and no missing out on that sweet and delicate meat. For presentation that makes your lobster stand out, you can remove the tail meat from both halves and swap them over so the red side faces outwards. We melt the garlic butter and drizzle over the lobster for a lovely cold treat!

Next up we have the crab claws! It’s important to remember there is a brittle, fin like membrane in the centre of the claw that you have to work around, but how you do that is up to you of course! You can pick away at the meat with your fingers but we love to dip the claw in the marie rose sauce and eat it straight off the claw. If you can resist, try and leave some for the pate!

The crap pate comes with oatcakes to enjoy. If you’ve managed to save some of the crab claw meat, pop a bit of it on an oatcake with the pate and prepare to be amazed. We love to have this out for nibbles or a starter, especially if we have seafood fans visiting!

Langoustines come ready to eat with the tail split. We’ve taken the waste out so the meat there is ready to pull out and enjoy. We don’t have any fancy tips or tricks for getting the meat out of the claws, but you can if you’re patient enough!

Lastly but most importantly, please just enjoy it however you want to!

How do you like your lobster? Share your experience with us using #lobsterathome