Recipe courtesy of The Franziskaner Restaurant

Austrian Lobster Cocktail

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 10 servings
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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


  1. 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.
  2. 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.