Lobster Cocktail Recipe
Ingredients
| Chili sauce | 3⁄4 Cup (12 tbs) | |
| Prepared horseradish | 2 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Cayenne | 1 Dash | |
| Worcestershire sauce | 1⁄2 Teaspoon | |
| Salt | 2 Teaspoon | |
| Frozen rock lobster tails | 15 Ounce (Unthawed) | |
| Shredded lettuce | 1 Cup (16 tbs) | |
| Lemon wedges | 6 |
Nutrition Facts
Serving size: Complete recipe
Calories 554 Calories from Fat 57
% Daily Value*
Total Fat 6 g9.8%
Saturated Fat 0.1 g0.51%
Trans Fat 0 g
Cholesterol 300 mg100%
Sodium 6106.5 mg254.4%
Total Carbohydrates 34 g11.2%
Dietary Fiber 7.8 g31.1%
Sugars 8 g
Protein 92 g184.1%
Vitamin A 371% Vitamin C 162%
Calcium 13.5% Iron 20.9%
*Based on a 2000 Calorie diet
Directions
Refrigerate sauce, covered, several hours, or overnight.
Meanwhile, in large saucepan, bring 2 quarts water and 2 teaspoons salt to boiling.
Add lobster tails; return to boiling.
Reduce heat; simmer, covered, 8 minutes.
Drain lobster tails; let cool.
Cut away undershell from each tail.
Remove meat in one piece; cut into chunks.
Refrigerate until well chilled..
To serve: Arrange some shredded lettuce in each of 6 sherbet dishes.
Divide lobster into dishes.
Spoon sauce over it.
Garnish with lemon.
Makes 6 servings.
Chef
