Home
Recipes
Entertain
Prawn and lobster cocktail

Prawn and Lobster Cocktail Recipe

Prawn and lobster cocktail

Name: Prawn and lobster cocktail
Total time: 20 min
Yield: Serves 8
Ingredients: 4 Little Gem lettuces; 200g (from a sustainable source) cooked, peeled small prawns; 200g cooked, peeled small prawns; 1 cooked lobster chopped; 16 (from a sustainable source) cooked lobster; 3 sprigs thyme; 200ml good quality mayonnaise; 3 tbsp tomato ketchup; 5 drops Tabasco sauce; 1 tsp Worcestershire sauce; 1/2 tsp paprika; 3 lemons 2 cut into wedges; 100ml double cream

John Torode

Published: October 16, 2015 at 12:49 PM

Save recipe

Serves 8

A little effort

Total time: 20 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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.

Skip to ingredients

Alternatives

Complete the dish

Make this festive starter, then check out our prawn toast, prawn cocktail and more starter recipes. Also, discover dry gin martini and martini recipes.

Ingredients

Nutrition

4 Little Gem lettuces
200g (from a sustainable source) cooked, peeled small prawns
200g cooked, peeled small prawns
1 cooked lobster

chopped
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 lemons

2 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.

Try our best lobster recipes here...

Lobster Mac N Cheese

Authors

John Torode

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue