Monday , November 30 2020
Lobster, Crab and Brown Shrimp Cocktail 1

Lobster, Crab and Brown Shrimp Cocktail

By Scott Dougal, Wells Crab House

SERVES FOUR

INGREDIENTS

500g of brown shrimp
1 whole (500g) cooked lobster, split lengthways (most fishmongers will do this for you)
1 large dressed Wells crab

For the salad
6 radishes
4 celery sticks
2 carrots
1 red onion
2 Jalapeno peppers 

2tbsp of flat leaf parsley
1tbsp of pickled capers
1 lemon
100g of cooked garden peas

For the dressing
6tbsp of lemon juice
160ml of olive oil

To Serve
6 Martini glasses
1 Iceberg lettuce

METHOD
Prepare the seafood:
Rinse the brown shrimp briefly, just to wash the natural saltiness and leave in a colander to drain thoroughly.

Remove all the meat from the crab, trying your best to keep the white meat and the brown meat separate.

Remove the tail meat from the tail of the lobster and chop into small cubes, adding to the white crab meat. Scrape any meat from the head into the dish with the brown crab meat.

Using a rolling pin, hit the lobster claw until it cracks. Prise open the claw and remove as much meat as you can with a small pick tool. Add to the white crab meat and lobster tail meat dish.

Mix the white crab meat, lobster tail and claw meat with the brown shrimp.

Prepare the salad: Thinly slice the radishes.

Finely dice the celery, carrots, red onion and peppers as small as you can.

Grate the lemon finely, then cut in half and squeeze juice into a dish.

Finely chop the parsley.

Mix all prepared salad ingredients together and season with a little salt and pepper. Mix in the capers and peas.

Make the dressing:  Mix the olive oil and lemon juice briskly with a fork to combine.

Stir in the brown crab meat and the lobster head meat. Beat vigorously with a fork until smooth.

To assemble: Thinly shred the lettuce. Place a handful in the base of each Martini glass.

Mix the salad ingredients with the white crab meat, lobster tail and shrimp mix, reserving 6 of the largest pieces of lobster to top the dish.

Drizzle the salad mix with the dressing and place the reserved slice of lobster tail on top.

If you can get them, garnish with some micro pea shoots or a sprig of parsley..

Serve with a wedge of lemon and a slice of crusty granary bread.

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