Lobster Cocktail
4 servings
30 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Wash the celery and cut it into thin slices.
- Celery: 100 g
2
Cut the lobster meat into small pieces.
- Lobster meat: 100 g
3
Cut the artichoke hearts into four pieces. Peel 1 orange, separate into segments, remove the skin, and finely chop the pulp.
- Canned artichoke hearts: 8 pieces
- Oranges: 2 pieces
4
Mix celery slices, lobster meat, artichoke hearts, and orange pieces with salt, cognac, and lemon juice.
- Celery: 100 g
- Lobster meat: 100 g
- Canned artichoke hearts: 8 pieces
- Oranges: 2 pieces
- Salt: pinch
- Cognac (brandy): 1 glass
- Lemon juice: 1 tablespoon
5
Let the mixture steep under a lid for 30 minutes. Chop the herbs.
- Dill: 0.5 bunch
- Peppermint: 1 stem
6
Wash the lettuce leaves, dry them, and place them in four cocktail glasses.
- Green salad leaves: 1 stem
7
Place the lobster salad on a bed of leaves.
8
Mix mayonnaise with cream, celery salt, cayenne pepper, and herbs, and spread the mixture over the cocktail. Slice the second orange into thin slices.
- Mayonnaise: 3 tablespoons
- Cream: 3 tablespoons
- Celery salt: pinch
- Cayenne pepper: pinch
- Dill: 0.5 bunch
- Peppermint: 1 stem
- Oranges: 2 pieces
9
Garnish the cocktail with four slices of orange and truffle.
- Truffle: 20 g
- Oranges: 2 pieces
