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Classic Johnshaven Lobster or Gourdon Crab Cocktail with Hass Avocado and Marie Rose Sauce
Ingredients
| Quantity | Item |
|---|---|
| 6 tbsp | Mayonnaise |
| 3 tbsp | Tomato ketchup |
| 1-2 tsp | Whisky or brandy |
| A dash or two / a pinch | Tabasco / cayenne pepper |
| A good squeeze | Lemon juice |
| A dash or two | Worcester sauce |
| Enough to season | Freshly-ground black pepper |
| Enough to season | Sea salt |
| 100g | Cooked Johnshaven lobster or Gourdon crab meat |
| 1 | Little gem lettuce |
| Enough for dusting | Paprika |
| Enough to garnish | Lemon wedges |
Method
First make the Marie-Rose sauce by mixing the mayo, ketchup and whisky or brandy together, shaking in a dash or two of Tabasco, a good squeeze of lemon juice, a dash or two of Worcester sauce and some sea salt and pepper to taste. Set aside.
Mix the lobster or crab meat with about 5 tablespoons of the sauce and toss well to make sure it’s thoroughly mixed.
Divide the lettuce leaves between the two dishes.
Place a pile of lobster or crab mix on top, spoon over any remaining sauce and dust with paprika. Garnish with a lemon wedge.
Serve immediately, and not too cold or you won’t be able to taste it properly!
