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