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Darren Simpson

Posh lobster cocktail


Posh lobster cocktail

Darren's best 70s dish

Serves 2

Ingredients

Court bouillon

  • 2 litres water
  • 400ml white wine
  • ½ white onion
  • 1 stick celery
  • 1 sprig thyme
  • 1 sprig parsley
  • 1 bay leaf

The salad

  • 1 live ½ kg lobster
  • 8 fresh small king prawns
  • 14 extra fine green beans, cooked
  • 1 small cucumber, peeled in to thin strips and soaked in salted water
  • 4 small radishes, thinly sliced
  • ½ avocado, cut into chunks
  • 6 cherry vine tomatoes, cut in half
  • ¼ of iceberg lettuce, finely sliced

The dressing

  • 3 tbsp of olive oil and 1 tbsp of lemon juice
  • 1 lemon cut in half
  • A dusting of cayenne pepper
  • Salt and freshly ground black pepper

Mayonnaise

  • 1 free range or organic egg yolk
  • The juice of ½ a lemon
  • ½ tsp of French mustard
  • 100ml hazelnut oil
  • 200ml olive oil
  • 1 tbsp Heinz Ketchup
  • 1 splash of Tabasco sauce

Method

To make the Mayonnaise

  1. Place the egg yolk, lemon juice and mustard into a bowl, season with salt and pepper, start to slowly whisk in the olive oil and the hazelnut oil to form a mayonnaise, add the ketchup and the Tabasco sauce and thin down with a little hot water if necessary.

To cook the lobster and prawns

  1. Bring all the ingredients for the court bouillon to a boil.
  2. Add the labster and cook until it change colour and is cooked.
  3. Add the prawns and allow the water to come back to a boil.
  4. Remove from heat, place a lid on and leave it to cool down.

To serve

  1. Dress the ingredients with the olive oil and lemon mix, season with salt and freshly ground black pepper, place in a martini glass and drizzle with the mayonnaise, sprinkle with cayenne pepper and serve with half a lemon.
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