Lobster & asparagus cocktail

Name: Lobster & asparagus cocktail
Yield: Serves 4
Ingredients: a few drops of Tabasco sauce; 1 tbsp orange juice; 1 tbsp creamed horseradish or 1 tbsp freshly grated horseradish; 1 head of chicory; 1 small head of Cos lettuce; 450-500 g asparagus, woody ends trimmed off; 4 spring onions, finely shredded; 2 cooked lobsters, each about 500-600 g, meat removed from the shell and sliced into bite-sized pieces; salt and freshly ground black pepper; 1 tbsp Pernod or Ricard; 1 tbsp chopped dill; 2 tsp Worcestershire sauce; 5 tbsp tomato ketchup; 5 tbsp thick mayonnaise (or good-quality ready-made); 1 lemon or lime, quartered, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fish etc.

By Mark Hix

Published 2004

About

As with prawns, when it comes to serving lobster, sometimes the good old classic dishes - smart or otherwise - work best. You may think it’s a waste of lobster making it into a cocktail, but why? if it’s prepared and cooked well, you just can’t beat it; while even the best and most sophisticated of lobster dishes can be messed up by bad preparation and cooking.

Ingredients

Fish course
Pescatarian

Ingredients

Method