Prawn & lobster cocktail
This updated classic uses a combination of big meaty prawns and smaller sweeter ones for texture and flavour, with the addition of lobster for extra luxuriousness
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 20 mins
- 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.
- 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.
- 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.
- Strip the thyme of its leaves and sprinkle a small amount over each. Serve the remaining sauce separately.
PER SERVING
340 kcalories, protein 19.6g, carbohydrate 3.5g, fat 27.7 g, saturated fat 7.4g, fibre 0.3g, salt 1.58 g
Recipe from olive magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1814642/
http://www.bbcgoodfood.com/recipes/1814642/
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Ingredients
- 4 Little Gem lettuces
- 200g small prawns cooked and peeled, (from a sustainable source)
- 200g crayfish , cooked and peeled
- 1 lobster cooked, claw and tail meat removed, chopped
- 16 large prawns , cooked and peeled (from a sustainable source)
- 3 thyme sprigs
COCKTAIL SAUCE
- 200ml good quality mayonnaise
- 3 tbsp tomato ketchup
- 5 drops Tabasco sauce
- 1 tsp Worcestershire sauce
- ½ tsp paprika
- 3 lemons , 1 juiced, 2 cut into wedges
- 100ml double cream
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 20 mins
Ingredients
- 4 Little Gem lettuces
- 200g small prawns cooked and peeled, (from a sustainable source)
- 200g crayfish , cooked and peeled
- 1 lobster cooked, claw and tail meat removed, chopped
- 16 large prawns , cooked and peeled (from a sustainable source)
- 3 thyme sprigs
COCKTAIL SAUCE
- 200ml good quality mayonnaise
- 3 tbsp tomato ketchup
- 5 drops Tabasco sauce
- 1 tsp Worcestershire sauce
- ½ tsp paprika
- 3 lemons , 1 juiced, 2 cut into wedges
- 100ml double cream
PER SERVING
340 kcalories, protein 19.6g, carbohydrate 3.5g, fat 27.7 g, saturated fat 7.4g, fibre 0.3g, salt 1.58 g
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