Shellfish Cocktail With Mayonnaise Recipe
Ingredients
| Lobster | 1 Pound, cooked, shelled | |
| Walnuts | 1 Tablespoon, chopped | |
| Celery | 4 Tablespoon, chopped | |
| Mayonnaise | 1 Cup (16 tbs), seasoned | |
| Heavy cream | 4 Tablespoon | |
| Tomato Paste | 1 Teaspoon | |
| Tabasco sauce | ||
| Horseradish | 1/2 Teaspoon, grated | |
| Lemon juice | ||
| Watercress sprigs | 4 | |
Directions
Cut the lobster into small pieces and shred the crabmeat.
Put the shellfish into a bowl and mix in the walnuts and celery.
Combine the mayonnaise, cream, tomato paste, a few drops of the Tabasco sauce and the horseradish.
Taste the sauce and add a little lemon juice if necessary.
Pour the sauce over the shellfish mixture and toss well to mix.
Cover the bowl and refrigerate for at least 30 minutes.
To serve, spoon the mixture into 4 glass bowls.
Garnish with the watercress and serve.
Put the shellfish into a bowl and mix in the walnuts and celery.
Combine the mayonnaise, cream, tomato paste, a few drops of the Tabasco sauce and the horseradish.
Taste the sauce and add a little lemon juice if necessary.
Pour the sauce over the shellfish mixture and toss well to mix.
Cover the bowl and refrigerate for at least 30 minutes.
To serve, spoon the mixture into 4 glass bowls.
Garnish with the watercress and serve.
Chef
