Grilled Lobster Cocktail

For the Marie Rose Sauce

110g Tomato ketchup
100g Mayonnaise
¼ tsp Cayenne pepper
12 drops Worcestershire sauce
10g Lemon juice
Salt and freshly ground black pepper
5g vanilla paste
To Finish
2 x 500g lobsters live 
160g  Cocktail sauce  
1 Avocado      
4 Heads little gem lettuce     
20g Extra Virgin Olive oil      
Lemon juice   
For the Sauce
Combine the tomato ketchup, mayonnaise, cayenne pepper, Worcestershire sauce and lemon juice in a bowl. Add the vanilla paste and season with salt and pepper. Mix thoroughly.
For the Lobster
To humanely kill the lobster you will need to drive a knife quickly and smoothly through the top of the head.   This will instantly kill it. Remove claws and tails. Bring a pan of water with 10g of salt to every litre to the boil. Have a container of ice water ready. Drop the lobster claws and tails into the boiling water for 2 minutes, remove and plunge into the ice water. Once chilled remove meat from claws and tails, leaving as whole as possible. Chargrill the lobster pieces on a preheated FURNACE barbeque making sure to get char marks on all sides and cooked through.
To Serve
Peel and de-stone the avocado and chop into medium dices. Shred some little gem lettuce. Chop the lobster into pieces and coat in the cocktail sauce. Dress salad leaves with olive oil and lemon juice and sea salt. Build the salads into 4 glass bowls. Place the lobster on top and finish with a little extra sauce. 
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