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Lobster Cocktail

Two 2- to 2-1/2 poundwhole live lobsters
1/4 cupcreme fraiche
1/4 cuporganic mayonnaise
2 tablespoonsketchup
2 teaspoonsprepared horseradish
1-1/2 tablespoonsfresh lemon juice
Salt and freshly ground black pepperto taste
2-1/2 tablespoonsfinely chopped fresh chives
1/4 headiceberg lettuce, very thinly sliced
Lemon wedgesfor garnish
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Lobster Cocktail - Instructions

Freeze the lobsters for 30 minutes so they become sleepy.

Meanwhile, bring a very large pot of water to a boil over a high heat.

Working with one at a time, add the lobsters to the boiling water and cook for 7

Using tongs, transfer the lobsters from the water and to a large bowl.

Cover with plastic wrap and set aside for 2 minutes.

Remove the plastic wrap and set aside for 10 minutes or until the lobsters are cool
enough to handle.

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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.

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Lobster Cocktail - Instructions Continued

Spoon the lobster mixture over the lettuce in each glass and sprinkle with the
remaining chives.

Garnish with the lemon wedges and serve.

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