Prawn and lobster cocktail
- Preparation and cooking time
- Total time
- A little effort
- Serves 8
Skip to ingredients
- 4 Little Gem lettuces
- 200g (from a sustainable source) cooked, peeled small prawns
- 200g cooked, peeled small prawns
- 1 cooked lobsterchopped
- 16 (from a sustainable source) cooked lobster
- 3 sprigs thyme
COCKTAIL SAUCE
- 200ml good quality mayonnaise
- 3 tbsp tomato ketchup
- 5 drops Tabasco sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika
- 3 lemons2 cut into wedges
- 100ml double cream
Nutrition: per serving
- kcal340
- fat27.7g
- carbs3.5g
- fibre0.3g
- protein19.6g
- salt1.58g
Method
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.
