Dust off the BBQ and string up the bunting, because we’ve got just the ticket to make your Platinum Jubilee celebrations skyrocket. This bountiful BBQ seafood box is stacked with the following:
Two Jerk Lobsters with Charred Pineapple & BBQ Sauce:
This wildly colourful lobster creation is the darling of our Platinum Jubilee Collection. It’s a firework of flavours too - our chefs here in Cornwall have taken our sustainable pot-caught lobster and given it the Caribbean treatment with a Jerk seasoning made from 18 different herbs and spices. All you have to do is pop the banana-leaf-wrapped beauty in the oven or on the BBQ and it will be ready in minutes. Unwrapping it from the charred leaves makes for a fantastic bit of table theatre fit for royalty too.Banana leaves are a brilliant, natural cooking wrap for lobster, as they keep all the delicious flavour and juices inside, and it’s all biodegradable.
The dish also comes with a pair of equally vibrant side of chunky spiced charred pineapple BBQ sauce.
You will receive:
2 x Jerk (0.4kg - 0.5kg) Lobster
2 x 120g Charred Pineapple BBQ Sauce
6 x Hand-dived Scallop meats (Frozen)
6 x Scallop Shells
90g pack of Wild Garlic Butter
6 x Hake Bangers
4 x Fish Kebabs (100g each)
1 x 100g Chilli & Lemon Marinade
1 x Gin Marinated Salmon (500g)
1 x Spanish Potato Salad (800g)
1 x Charred Sweetcorn & Chilli Salad (450g)
1 x Marinated Cauliflower
Ingredients: Allergens in UPPER CASE
Jerk Lobster Wrapped In Banana Leaf: lobster (CRUSTACEA), oil, jerk seasoning (See Below), banana leaf
Jerk Seasoning: onion powder, garlic powder, cayenne pepper, salt, ground pepper, dried thyme, caster sugar, ground allspice, dried parsley, paprika, smoked paprika, chilli flakes, cinnamon, ground nutmeg, ground cloves, ground cumin, tomato powder, mycryo
Charred Pineapple Barbeque Sauce: Tomato ketchup (SULPHITES), kecap manis (SOYA), gluten-free soy sauce, tabasco, worcestershire sauce (FISH), lemon grass, garlic, red chilli, coriander, fennel seeds, smoked powder, molasses, ginger, paprika, charred pineapple, sunflower oil
Scallops with Wild Garlic Butter
Scallop meats (MOLLUSCS), butter (MILK), wild garlic
Hake Bangers
Hake Fillet (FISH), Parmesan CHEESE, Crispy Onions, Tomato powder, Maltodextrin, Salt, Parsley, Black Pepper.
Fish Kebabs with Chilli & Lemon Marinade
FISH, Pomace Oil, Chilli Sauce (Sugar, Chillis, Salt, Vinegar (SULPHITES), Lemon Juice, Sugar, Coriander, Lemon Zest, Salt, Xantham Gum, Pepper.
Gin Marinated Salmon
Salmon (FISH), Tomato Ketchup (Tomatoes,Sugar, Salt, Vinegar (SULPHITES)), Colwith Farm Distillery Gin, Honey, Sunflower Oil, Cider (Apples, SULPHITES), Chilli Sauce (Sugar, Chillis, Salt, Vinegar (SULPHITES)), White Wine Vinegar (SULPHITES), Coriander, Chives, Rose Harissa Paste (Red Pepper, Sunflower Oil, Spices, Garlic, Salt, Rose Petals, Citric Acid), Orange Zest, Molasses, Kecap Manis (SOYA), Lemon Juice, Ginger, Sumac, Garlic, Smoked Paprika, Cornish Sea Salt, Cracked Black Pepper.
Spanish Potato Salad
Potato, Chorizo, Shallot, Roasted red Pepper, Cherry Tomato, Chilli Sauce (Chilli, Vinegar (SULPHITES), Sugar, Salt), Coriander, Garlic, Smoked Paprika, Paprika, Cumin
Charred Sweetcorn & Chilli Salad
Sweetcorn, Red Onion, Chilli Sauce (Chilli, Vinegar (SULPHITES), Sugar, Salt), Red Chilli, Lime Juice, Smoked Paprika, Lime Zest, Coriander, Salt, Black Pepper.
Marinated Cauliflower
Cauliflower, Tomato, Red Pepper, Shallot, Olive Oil, Honey, Rose Harissa (Red Pepper, Rose Petals, Citric Acid), Red Chilli, Garlic, Coriander, FISH Bouillon C'trate (CELERIAC), Ginger, Paprika, Garam Masala, Coriander, Curry Powder, Cumin.
Cooking Instructions:
Banana Leaf-Wrapped Jerk Lobster with Charred Pineapple BBQ Sauce
Hand-Dived Scallops with Wild Garlic Butter
These little beauties are simple to cook; they even come with their own little cooking pans in the shape of their shells!
- First, defrost the scallop meats.
- Slice the wild garlic butter into 6 x 15g discs.
- Oil the scallop meats and pop them into their shells.
- Place the shells directly onto the grill and ‘fry’ the scallops in their shells for a couple of minutes.
- Turn the meats over then add the wild garlic butter disc and continue cooking until the butter melts.
- Once cooked, carefully remove from the heat, serve and enjoy!
Read our FAQs 
01208 262202
