Main content

Cathy Kelly's Lobster Cocktail


  • 2-3 lively lobsters, not too big

  • Salt

  • For the Cocktail Sauce:

  • 2 egg yolks

  • 1 teaspoon mustard

  • 250ml vegetable oil

  • 1 lemon

  • Extra virgin olive oil

  • Salt and pepper

  • Angostura bitters

  • Tabasco

  • Tomato ketchup

  • Cayenne pepper

  • For the Salad:

  • 2 melons, balled

  • 4 tomatoes, peeled and deseeded, cut into strips

  • 1 cucumber, peeled and deseeded, cut into chunks

  • 4 scallions, chopped

  • 3-4 baby gem lettuces, quartered and chopped

  • 4 squares of greaseproof paper

  • 4 squares of tinfoil


  • Lobster::

  • 1.

    Fill a large pot of water and add salt. The water should taste as salty as the sea. Put it on the heat and bring it to a lively rolling boil.

  • 2.

    Drop the lobster in to the pot and cook for about 10 minutes. The lobster will turn a lovely red colour. You can cook more than one lobster at a time, depending on the size of your pot.

  • 3.

    Have a bowl of iced salted water on the side once the lobster is lifted out of the pot. Blanch it in the iced water, to cool.

  • Cocktail Sauce::

  • 1.

    Firstly make the mayonnaise. Put the two egg yolks and mustard into a bowl and whisk together, gently pour in the vegetable oil, whisking continually.

  • 2.

    The idea is to slowly pour the oil, while whisking continually. The mixture will emulsify, thicken and be yellow in colour. Taste to check seasoning, adjust to flavour

  • 3.

    Finish by whisking a little extra virgin olive oil and lemon juice into the mixture. Check seasoning and adjust: it may need a little more salt or some lemon juice.

  • 4.

    To the finished mayonnaise add a tablespoon of tomato ketchup, a dash of Tabasco, a teaspoon of Angostura bitters and ΒΌ teaspoon of cayenne pepper. Mix all together.

  • 5.

    Taste, adjusting ingredients to suite your own taste. When adjusting ingredients, only add a little of anything, remember you can always add more. Put in the fridge while you prepare your salad.

  • Salad::

  • 1.

    Lift the cooled lobster from the cold water. Take all the meat from the shell and put all the meat into a large bowl.

  • 2.

    Cut the melons across the equator and remove all the flesh with a melon baller and put into the bowl. Hold the empty skins to one side.

  • 3.

    Add the salad ingredients into the bowl and spoon over some cocktail sauce and mix through.

  • 4.

    The aim here is to have an evenly dressed salad. You may not need to use all the cocktail sauce to achieve this.

  • 5.

    Spoon the dressed lobster salad back into the melon skins.

  • 6.

    Lay a piece of tinfoil on the work top, put a piece of greaseproof on it and place the filled melon skin in the centre.

  • 7.

    Wrap the tinfoil and greaseproof around the melon and put in the fridge until you're ready to go on your picnic.


Little tip: cut a little bit off the bottom of the melon, so that there is a flat surface and the melon skin can stand up right.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings