Prawn and Lobster Cocktail Recipe

Prawn and lobster cocktail

  • serves 8
  • A little effort

John Torode uses a mixture of big meaty prawns and smaller sweet ones for texture and flavour, with added lobster for a special festive starter. The sauce is rich and refreshing with a spicy kick. You can make the sauce in advance then assemble everything just before serving.



  • Little Gem lettuces 4
  • cooked, peeled small prawns 200g (from a sustainable source)
  • 200g
  • cooked lobster 1, chopped
  • 16 (from a sustainable source)
  • thyme 3 sprigs


  • good quality mayonnaise 200ml
  • tomato ketchup 3 tbsp
  • Tabasco sauce 5 drops
  • Worcestershire sauce 1 tsp
  • paprika 1/2 tsp
  • lemons 3, 2 cut into wedges
  • double cream 100ml


  • Step 1

    Mix the mayonnaise with the ketchup, Tabasco sauce, Worcestershire sauce, paprika and the juice of one of the lemons. Stir in the double cream gently. Do not whisk as it will whip the cream and curdle the sauce. Chill until you need it.

  • Step 2

    Wash the Little Gems under cold water, remove any outer damaged leaves and discard. Remove the next two layers of large leaves to use as the base of the cocktail. Cut the centre part of the lettuces into quarters.

  • Step 3

    Mix the small prawns, crayfish and lobster with half the sauce, lay the larger leaves on 8 plates or bowls and put a quarter of gem lettuce on each. Spoon the small prawns and sauce over each one, put another quarter of lettuce on top of each pile of prawns and top with the large prawns (two per person). Cut a wedge of lemon and put on the side.

  • Step 4

    Strip the thyme of its leaves and sprinkle a small amount over each. Serve the remaining sauce separately.

Try our best lobster recipes here...

Lobster Mac N Cheese

Nutritional Information

  • Kcals 340
  • Fat 27.7g
  • Carbs 3.5g
  • Fibre 0.3g
  • Protein 19.6g
  • Salt 1.58g