Lobster cocktail with vanilla crumb

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Ingredients

For the lobster salad

2 lobsters lobster
50 g g bread bread
pulsed into breadcrumbs
1 vanilla pods vanilla pod
seeds only
2 lettuces lettuce
8 cherry tomatos cherry tomato
halved
0.25 cucumbers cucumber
peeled, deseeded and diced
0.5 bunches bunch chives chive
1 lemons lemon
zest only
1 pinches pinch paprika paprika
olive oil olive oil

For the cocktail sauce

100 g g mayonnaise mayonnaise
100 g g tomato ketchup tomato ketchup
0.5 lemons lemon
juice only
3 drops drop Worcestershire sauce Worcestershire sauce
1 - 2 drops drop chili sauce chili sauce
2 tsp tsp brandy brandy
1 pinches pinch paprika paprika
salt salt
black pepper black pepper

Lobster cocktail with vanilla crumb

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0:20 min
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Method

A simple twist on a classic prawn cocktail, the vanilla and lobster work so well together in this seafood starter recipe and add a touch of sophistication to this dish.

  1. Begin by preparing the sauce. Combine the mayonnaise, ketchup, lemon juice, Worcestershire sauce, chilli sauce and brandy in a bowl and mix well. Season to taste with salt and black pepper and set aside.
  2. For the vanilla crumb, add a dash of olive oil to a frying pan and toast the breadcrumbs until crisp. Pour into a bowl and mix through the vanilla seeds.
  3. Wash and drain the gem lettuce then finely shred. Combine with the tomato, cucumber, chives and lobster, then mix through the sauce.
  4. Divide the cocktail between serving bowls and finish each with the toasted vanilla breadcrumbs, freshly grated lemon zest and a pinch of smoked paprika. For an extra special twist, garnish with a lobster claw before serving.

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