Serves 1
INGREDIENTS
40g Langoustine meat
35g Crab meat
50g Lobster meat
1 Whole Langoustine to garnish
Quarter cup of finely shredded iceberg lettuce
Quarter cup of fine diced cucumber
1 thinly sliced spring onion
Marie rose sauce (recipe below)
PREPARATION
Mix the lettuce, cucumber and spring onion.
Dice the lobster into 1cm dice.
Pick through the crab meat, removing all shell.
Place the cocktail sauce in the bottom of a dish.
Add some peeled langoustines, top with the lettuce mixture.
Add some crab lobster and a spoon of Marie Rose sauce.
Add more lettuce.
Top with the remaining shell fish and langoustines.
Spoon a good amount of sauce over the top
Garnish with the head of langoustine
Marie rose sauce
Serving 400ml
INGREDIENTS
280ml Real mayonnaise (recipe below)
120gr Tomato ketchup
Tabasco to taste
A good splash of Worchester Sauce
1tsp Lemon juice
2tsp Cognac
3tsp Chopped dill
PREPARATION
Mix all the ingredients together
Reserve chilled and ready to serve
Real mayonnaise
Serving 330ml
INGREDIENTS
2 Large egg yolks
2tsp White wine vinegar
1tsp English mustard
2tsp Dijon mustard
Half a teaspoon salt
White pepper to taste
100ml Olive oil
200ml Sunflower oil
Half of a juiced lemon
PREPARATION
Whisk the egg yolks, vinegar, mustard, salt and pepper.
Slowly add the sunflower oil, followed by the olive oil.
If the mayonnaise gets too thick add a little water.
Adjust the seasoning if required.
Add lemon juice.
