Lobster Cocktail

Name: Lobster Cocktail
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 cooked lobsters with all the meat removed from the tail and claws; A couple little gems, washed, dried and shredded; Spring onions finely sliced on the angle; 60 mls cocktail sauce, see recipe below; 1/3 cucumber halved lengthways, seeds removed and finely shredded; Cayenne pepper; 100g good quality mayonnaise; 70g tomato ketchup; 2tsp Worcestershire sauce sauce; 1/2tbs horseradish sauce; A few drops of Tabasco to taste; The juice of half a lemon; Salt and freshly ground black pepper

Recipe by Mark Hix

Serves:: 4
Prep Time:: 10 mins

This is a luxurious version of the classic prawn cocktail which makes a great celebratory festive starter. Once you have removed all of the meat from the lobster you can use the shells for a broth or bisque. Here I’ve used the head for a bit of glam decoration.

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Ingredients

2 cooked lobsters with all the meat removed from the tail and claws
A couple little gems, washed, dried and shredded
Spring onions finely sliced on the angle
60 mls cocktail sauce, see recipe below
1/3 cucumber halved lengthways, seeds removed and finely shredded
Cayenne pepper

For the Marie Rose sauce

100g good quality mayonnaise
70g tomato ketchup
2tsp Worcestershire sauce sauce
1/2tbs horseradish sauce
A few drops of Tabasco to taste
The juice of half a lemon
Salt and freshly ground black pepper

Method

To make the sauce, whisk all of the ingredients together and season to taste.

Take 4 coupe type glasses or similar and spoon a small amount of cocktail sauce in the bottom. Mix the lettuce, half of the cucumber and spring onion together and place on top.

Cut the lobster tail into 6-7 slices and arrange on the lettuce with the claw meat and coat with the remaining cocktail sauce.

Finish with a shake of cayenne, and the rest of the cucumber.

Featured products

2 Cooked Lobsters for £50 - Frozen

Serves 1 - 400 - 600g

Cooked and ready to eat

£50.00

Sent frozen

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Mark Hix

Mitch is a huge fan of Mark’s, calling him one of the best fish chefs in the world. The two have been friends for years, and Mark has been cooking with fish from our Online Seafood Market since the day we opened. You can experience it for yourself at his fantastic chef’s table events at his beautiful home in Lyme Regis.

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