Lobster Cocktail
Salads • European
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Lobster tails 5 oz
- Celery salt 5 oz
- Canned Palm Hearts 8 pieces
- Oranges 2 pieces
- Dill ½ bunch
- Peppermint leaves 1 stem
- Eel 1 stem
- Truffle 0 oz
- Mayonnaise 3 tablespoons
- Cream 3 tablespoons
- Celery salt a pinch
- Cayenne Pepper a pinch
- Meyer Lemon Juice 1 tablespoon
- Brandy 1 glass
- Salt a pinch
Step-by-Step Guide
Step 1
Wash the celery and slice it thinly.
Step 2
Cut the lobster meat into small pieces.
Step 3
Cut the artichoke hearts into four parts. Peel 1 orange, separate it into segments, remove the skin, and finely chop the pulp.
Step 4
Mix the celery slices, lobster meat, artichoke hearts, and orange pieces with salt, brandy, and lemon juice.
Step 5
Let the mixture sit covered for 30 minutes. Chop the herbs.
Step 6
Wash the lettuce leaves, dry them, and place them in four cocktail glasses.
Step 7
On top of the leaves, mound the lobster salad.
Step 8
Mix the mayonnaise with the cream, celery salt, cayenne pepper, and herbs, and spread the mixture over the cocktail. Slice the second orange thinly.
Step 9
Garnish the cocktail with four slices of orange and truffle.
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