QT Melbourne’s Lobster Cocktail Recipe

It is the season for indulgence! Step into the culinary realm of luxury with QT Melbourne’s exquisite Lobster Cocktail recipe, a masterpiece designed to elevate your festive season celebrations. This decadent recipe seamlessly marries the opulence of succulent lobster with a symphony of vibrant flavors, creating a dish that is as visually stunning as it is indulgently delicious. The sweet, tender chunks of lobster are perfectly complemented by a zesty cocktail sauce, a harmonious blend of horseradish, and a hint of citrus. This Lobster Cocktail is the ideal centerpiece for your festive gatherings.

Ingredients

1 Steamed Lobster
2tbsp Chives – Finely Chopped
Chervil – Picked
Yellow Celery Leaves – Picked
Endive – Leaves
Block 275 Cold Press Canola Oil
Lemon Balsamic Vinegar
2tsp Salmon Caviar
Cognac & Horseradish Marie Rose Sauce *Ingredients and recipe below
Crushed Ice

To make the Lobster
1 Southern Rock Lobster – 600g
1 Lemon – Halved
20g Salt

1. Bring a medium pot of water to the boil with the salt and lemon.
2. Place whole lobster into the boiling water and simmer for 10-12 minutes
3. Once cooked refresh the lobster in ice water for 10 minutes, then remove and allow to drain.

Cognac & Horseradish Marie Rose
1 tsp Worcestershire Sauce
1 tbsp Tomato Ketchup
5 tbsp Kewpie Mayonnaise
1 tsp Cognac
½ tsp Tabasco Sauce
½ Lemon – Juiced
1/2 tsp grated fresh Horseradish
Sea Salt
Cracked Black Pepper

1. To make the Marie Rose, place all ingredients into a mixing bowl and combine until smooth.
2. Split the steamed lobster in half long ways and clean
3. Remove tail meat from the shell and chop into large chunks and place into a mixing bowl.
4. Add chervil, chives, celery leaves, endive, lemon balsamic and cold press canola oil and mix until combined. Adjust seasoning to taste.
5. In a large glass bowl fill with crushed ice and place the empty lobster shell on top and the fill with dressed crayfish.
6. In a sauce ramekin pour the Marie Rose sauce in and place chopped chives on half and salmon caviar on the other half then place it on the crushed ice next to the crayfish. Serve and enjoy!