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Lobster Cocktail

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  Chili sauce 3⁄4 Cup (12 tbs)
  Prepared horseradish 2 Tablespoon
  Lemon juice 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Cayenne 1 Dash
  Worcestershire sauce 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Frozen rock lobster tails 15 Ounce (Unthawed)
  Shredded lettuce 1 Cup (16 tbs)
  Lemon wedges 6

Make Cocktail Sauce: In small bowl, combine all ingredients through Worcestershire sauce; mix well.
Refrigerate sauce, covered, several hours, or overnight.
Meanwhile, in large saucepan, bring 2 quarts water and 2 teaspoons salt to boiling.
Add lobster tails; return to boiling.
Reduce heat; simmer, covered, 8 minutes.
Drain lobster tails; let cool.
Cut away undershell from each tail.
Remove meat in one piece; cut into chunks.
Refrigerate until well chilled..
To serve: Arrange some shredded lettuce in each of 6 sherbet dishes.
Divide lobster into dishes.
Spoon sauce over it.
Garnish with lemon.
Makes 6 servings.

Recipe Summary

Main Dish

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Lobster Cocktail Recipe