Cold seafood platter with dipping sauces

To prepare lobster, place lobster upside-down, cut through chest and tail; turn lobster around and cut through the head. Pull halves apart; use a small spoon to remove brain matter and liver. Rinse lobster carefully under cold water. Remove lobster meat from the shell with fingers; it should lift out easily in a single large piece. Pat dry.

To prepare crabs, lift tail flap then, with a peeling motion, lift off the back shell. Remove and discard whitish gills, liver and brain matter; rinse crab well under cold water. Cut crab bodies into halves.

Place bugs upside-down on chopping board; cut in half lengthways. Remove any green matter, liver and back vein from tails.

Shell and devein prawns, leaving heads and tails intact.

Serve seafood with lemon wedges and dipping sauces.

To make mustard mayonnaise, combine mustard, egg and vinegar in a medium-size jug. Season lightly and blend with a stick blender. Alternatively, use a large bowl and a hand whisk.

With the motor running, or whilst continually whisking, gradually add the oil until you have a thick emulsion. The mayonnaise will keep for about a week in the fridge.

To make cocktail sauce, combine all ingredients except lemon juice in a medium bowl, season lightly and stir well to combine. Add lemon juice to taste.

To make cucumber and chilli dipping sauce, combine vinegar, sugar and mirin in a small saucepan and heat until sugar dissolves. Simmer 3 minutes.

Stir in remaining ingredients and check balance of flavours, adding a little more sugar, lime juice or fish sauce, to taste.