Thu, 6 November 2025
Lobster and King Prawn Cocktail
With Marie Rose, Fresh Mango, Baby Gem Salad, and Deluxe Tomato Chili Jam
Serves 4
Ingredients
• 200g frozen king prawns
• 1 whole lobster tail, meat removed from shell
• 1 fresh mango
• 1/2 cucumber (diced)
• 2-3 spring onions (finely sliced)
• 2 heads of baby gem lettuce
• 1 jar deluxe tomato chili jam chutney
• 4Tbls spoons mayonnaise
• 2 splashes Tabasco sauce
• 2 splashes Worcestershire sauce
• 2tbls vinaigrette
• Lemon juice
• Salt and pepper
• Paprika (for dusting)
• Lime wedges (for garnish)
Method
Prepare the Prawns:
Defrost 200g of king prawns completely. Bring a pot of water to a rolling boil, then drop in the prawns for 45 seconds until just cooked through. Immediately strain and plunge into ice-cold water to stop the cooking process. Set aside.
Prepare the lobster
Remove the meat from one lobster tail shell and dice into 1cm chunks. Set aside.
Make the Marie Rose Sauce:
In a bowl, mix mayonnaise with tomato chili jam/chutney, a good splash of Worcestershire sauce, and a dash of Tabasco. Season to taste with fresh lemon juice, salt, and pepper. Set aside.
Prepare the Baby Gem Salad:
Separate the baby gem lettuce into individual leaves. Reserve 1-2 small center
leaves per serving for decoration. Finely slice the remaining leaves into small pieces.
Prepare the Fresh Elements:
Peel the mango, remove the flesh, and dice into small pieces. Dice the cucumber into small pieces. Finely slice the spring onions into very thin pieces.
Assemble the Cocktail:
In a bowl, mix the spring onions, cucumber, mango, and shredded lettuce with a splash of white wine vinegar. Divide this mixture between cocktail glasses, creating a base layer. Top with the mixed lobster pieces and cooled prawns. Spoon the Marie Rose sauce generously over the seafood. Lightly dust with paprika. Garnish with the reserved baby gem leaves tucked into the side of each glass and finish with a lime wedge on the rim.
