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Prawn & lobster cocktail

Serves 4

Ingredients

The salad

  • 12 large King Prawns cooked & peeled
  • ½ kg Lobster
  • 20 extra fine green beans cooked
  • 1 small Cucumber peeled in to thin strips & soaked in salted water
  • 1 Avocado cut into chunks
  • 12 cherry vine Tomatoes cut into quarters
  • 2 littel gem Lettuces finely sliced
  • 6 tablespoons olive oil, mixed with 1 tablespoon of Lemon Juice
  • 2 Lemons cut in half
  • A dusting of Cayenne pepper
  • salt and freshly ground black pepper

The dressing

  • 1 free range or organic egg yolk
  • ½ Lemon juiced
  • 1 Splash Worcestershire sauce
  • ½ teaspoon french mustard
  • 100 ml Hazelnut oil
  • 200 ml Olive Oil
  • 1 tablespoon Heinz Ketchup
  • 1 Splash Tabasco
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Method

The salad

  1. Dress the ingredients with the olive oil & lemon mix, season with salt & freshly ground black pepper, place on a plate
  2. Drizzle with the mayonnaise, sprinkle with cayenne pepper & serve with ½ lemons

The dressing

  1. Place the egg yolk, lemon juice & mustard into a bowl, season with salt &
  2. Pepper
  3. Start to slowly whisk in the olive oil & the hazelnut oil to form a mayonnaise Add the ketchup & the Tabasco sauce & thin down with a little
  4. hot water if necessary
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