Austrian Lobster Cocktail

Total Time:
30 min
30 min

10 servings

  • 2 cups mayonnaise
  • 2 tablespoons tomato sauce
  • 1 1/2 pounds lobster tail meat, roughly chopped
  • 1 medium onion, finely diced
  • 2 anchovy fillets, finely chopped
  • 2 teaspoons capers, finely chopped
  • 2 sweet gherkins, finely chopped
  • 1 tablespoon parsley, finely chopped, plus more to garnish
  • 1 hard boiled egg, white finely chopped, yolk shaved with side of knife
  • 1 teaspoon Worcestershire sauce
  • Hot sauce, to taste
  • 1 tablespoon orange juice
  • 1/2 lemon, juiced
  • Salt, to taste
  • Pepper, to taste
  • 2 teaspoons mustard
  • 2 teaspoons horseradish
  • 1 teaspoon paprika plus more to garnish
  • 1/2 teaspoon cayenne
  • 1 tablespoon dry sherry
  • 1 tablespoon cognac
  • 1 tablespoon Cointreau
  • Lettuce, finely sliced
  • 20 shrimp, cooked and peeled
  • Lemon wedges, to garnish
  • Place mayonnaise in bowl on top of crushed ice. Add tomato sauce and 9 ounces lobster meat. In separate bowl, combine onion, anchovy, capers, gherkins, 1 tablespoon parsley, and egg white and yolk. Add this to lobster mayonnaise. Add Worcestershire sauce, several shakes hot sauce, orange juice, lemon juice, salt and pepper, mustard, horseradish, 1 teaspoon paprika, cayenne, sherry, cognac and Cointreau. Combine all ingredients carefully.

  • Season lettuce with salt, pepper and lemon juice. Divide among 10 champagne glasses. Place remaining lobster on top of lettuce then cover with lobster mayonnaise. Garnish with 2 shrimp, parsley, paprika and a lemon wedge. Serve cold.

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