Rouille:

• 1 garlic clove
• 1/2 red capsicum, roasted, peeled and deseeded
• 1 egg yolk
• 2 tsp lemon juice
• Pinch saffron threads
• 250ml extra virgin olive oil
• Salt flakes
• Freshly ground pepper

Seafood:

• 2 Lobster tails, approximately 1kg each
• 1 Blue swimmer crab
• 12 King prawns
• 12 oysters, shucked

Pinot and shallot dressing:

• 500ml pinot noir
• 2 shallots, finely diced
• 2 bay leaves
• 4 sprigs thyme
• 1/2 tbs black peppercorns
• Salt flakes

To serve:

• Crushed ice
• Lime wedges
• Garlic and dill aioli