Lobster Cocktail - Instructions Continued
Cut off the tails and claws then crack them to extract the meat, using sharp scissors
or poultry shears to cut through the shells.
Cut the tail meat and claw meat into bite size pieces.
Transfer the lobster pieces to a bowl, then cover and refrigerate until cold.
Stir the crème fraiche, mayonnaise, ketchup, and horseradish in a medium bowl to blend
then mix in the lemon juice.
Season the sauce to taste with a little salt and pepper. Toss the lobster pieces with
the sauce and 2 tablespoons of chives. Divide the lettuce among 4 glasses.