A great dinner party starter! Light, refreshing & with the added luxury of Lobster. It also has a mixture of king prawns & smaller sweet salad prawns for texture and flavour. The sauce is rich and creamy with a spicy kick ( or not if you prefer). You can make the sauce in advance then assemble everything just before serving. Easy to prepare, serve in a cocktail glass, top with a king prawn & cucumber (or lemon slice) for a little added wow.
4 Little Gem lettuces
200g cooked, peeled small prawns
1 cooked lobster tail, chopped
half a cucumber, sliced
thyme 3 sprigs
- good quality mayonnaise 200ml
- tomato ketchup 3 tbsp
- Tabasco sauce 5 drops
- Worcestershire sauce 1 tsp
- paprika 1/2 tsp
- lemon - cut into 8 wedges
Mix the mayonnaise with the ketchup, Tabasco sauce, Worcestershire sauce, paprika and the juice of 2 lemon wedges. Chill until you need it.
Wash the Little Gems under cold water, remove any outer damaged leaves and discard. Slice and chop the lettuce so they are fairly small (bite size so you can easily eat it).
Mix the small prawns & lobster with half the sauce, lay the larger leaves on 8 plates or bowls and put a quarter of gem lettuce on each. Spoon the small prawns and sauce over each one, put another quarter of lettuce on top of each pile of prawns and top with the large prawns (two per person). Cut a wedge of lemon and put on the side.
Strip the thyme of its leaves and sprinkle a small amount over each. Serve the remaining sauce separately.