Dietmar Sawyere: Seafood platter with three sauces

Name: Dietmar Sawyere: Seafood platter with three sauces
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: Australian
Ingredients: 1 live Hawkesbury mud crab (about 1.35kg), placed in freezer for 30 minutes (see note); 6 live marrons (about 300gm each), placed in freezer for 20 minutes (see note); 12 live yabbies, placed in freezer for 15 minutes (see note); 12 medium cooked tiger prawns; 12 freshly shucked Hawkesbury oysters (see note); 1 tsp each finely chopped chives, tarragon and chervil; 2 tbsp tomato sauce; 4 drops Tabasco, or to taste; ½ tsp Worcestershire sauce; To serve: rock salt or crushed ice and lemon wedges; Shallot vinegar dressing; 60 ml rice wine vinegar (¼ cup); 60 ml red wine vinegar (¼ cup); 55 gm caster sugar (¼ cup); 4 golden shallots, finely diced; Mayonnaise; 4 egg yolks; 1 tbsp lemon juice; ½ tsp Dijon mustard; 200 ml olive oil; 200 ml grapeseed oil