This super tasty dish is an update of the typical prawn cocktail - lobster and crayfish join the party in a sweet, creamy, tangy sauce, served over crisp baby gem lettuces.
- 1 lobster, cooked
- 200g crayfish, cooked
- 200g baby prawns, cooked
- 16 large prawns, cooked
- 4 baby gem lettuces
- 200g mayonnaise
- 3 tbsp. tomato ketchup
- 5-10 drops tabasco sauce, to taste
- 1-3 tsp. Worcestershire sauce, to taste
- 1/2 tsp. paprika
- 100ml double cream
Mix together the mayo, ketchup, tabasco, Worcestershire sauce and paprika (start with the smallset amount of recommended ingredients, then add more to taste as desired), then gently fold in the double cream - don't whisk.
Shred the lobster meat. When ready to serve, toss the lobster, crayfish and baby prawns with the sauce. Spoon over the lettuces and garnish with the large prawns.