Cold seafood platter with herb sauce and salsa

Ingredients

• Parsley and rocket sauce
• 1 cup (160g) blanched almonds, toasted
• 1 clove garlic
• 1 1/2 cup firmly packed flat-leaf parsley
• 60 grams rocket
• 1 teaspoon sea salt
• 1/2 cup (125ml) extra virgin olive oil
• 1/3 cup (80ml) white wine vinegar
• 1/4 cup (60ml) water
• Roasted capsicum and tomato salsa
• 250 grams roasted red capsicum, drained, chopped finely
• 3 medium egg tomatoes (225g), seeded, chopped finely
• 1 tablespoon baby capers, rinsed, drained
• 1/4 cup fresh basil, shredded finely
• 1/4 cup (60ml) extra virgin olive oil
• 1 tablespoon red wine vinegar
• Seafood platter
• 2 cooked lobsters (2.4kg)
• 4 cooked balmain (or moreton bay bugs) (800g)
• 1 kilogram cooked medium king prawns
• 24 oysters, on the half shell