Recipe courtesy of The Franziskaner Restaurant
Austrian Lobster Cocktail
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 444
- Total Fat
- 40
- Saturated Fat
- 7
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 17
- Cholesterol
- 93
- Sodium
- 639
- Total: 30 min
- Prep: 30 min
Ingredients
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
Directions
- 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.