2-3 cooked lobster tails ( approx 100g serves 2-3 portions
200g/7oz ripe charentais melon (about a quarter of an average melon)
100g/3 ½ oz piece of cucumber
80g/3oz good-quality mayonnaise ( see below for homemade)
1 ½ tbsp soured cream or crème fraîche
2 tbsp tomato ketchup
1½ tsp creamed horseradish sauce
3 shakes of Tabasco sauce
1 tsp lemon juice
1-2 ripe avocados
Rocket to garnish
Pinch of paprika
- Remove the meat from the lobster. Cut into small similar-size pieces.
- Scoop out the seeds from the melon and discard. Slice the flesh from the skin (discard the skin) and cut into chunks, the same size as the lobster pieces. Peel the cucumber, halve lengthways, then scoop out the seeds with a teaspoon. Cut into chunks the same size as the melon pieces. Halve the avocado, remove the stone and using a melon baller make small spheres of avocado.
- For the cocktail dressing, put the mayonnaise into a bowl, then stir in the soured cream or crème fraîche, ketchup, creamed horseradish, Tabasco and lemon juice. Season and taste.
- Gently stir the lobster meat, melon, cucumber and avocado into the cocktail dressing, then divide equally among wine glasses or plates. Sprinkle with a little paprika, top with a small pile of rocket and serve with thinly sliced brown bread and butter.
To get ahead; the lobster mixture can be made up to 2 hours ahead.
Nb If you want to serve it prawn cocktail style, finely shred some little gem lettuce . Divide evenly among 4 or 6 prawn cocktail dishes, large wine coupes or small glass bowls and top with the lobster mixture.
In a food processor put 1 whole egg, 1 tsp Dijon mustard and 1 tbsp white wine vinegar. Process until combined then with the processor still running slowly pour in a steady stream about 300ml/ ½ pt sunflower or vegetable oil. The mayonnaise gets thicker the more oil you add. When you get to your required consistency add a little salt, ground white pepper and sugar. Whizz and taste again.