Fill a large saucepan with about 6 cups (1.4 L) water. Add 1 tablespoon coarse salt, 8 black peppercorns, 1 bay leaf and the halved lemon (squeezed into the water then dropped in). Bring to a gentle boil over high heat.

Prepare poaching liquid

When the water is at a gentle rolling boil, reduce heat slightly so it stays at a lively simmer. Add the shrimp in a single layer. Cook until shrimp are opaque and just curled, about 2–3 minutes depending on size. Do not overcook.

Poach shrimp

Immediately transfer cooked shrimp to a large bowl of ice water to stop cooking. Let sit 3 minutes until fully chilled. Drain shrimp well and pat dry with paper towels. Keep refrigerated until assembly.

Shock and chill

If using precooked lobster meat, ensure it is chilled and cut into 1-inch pieces. If cooking fresh lobster, steam or boil until done, cool, remove meat and chill before cutting into bite-size pieces. Keep lobster refrigerated.

Prepare lobster

In a medium bowl, add 1 cup ketchup, 2 teaspoons prepared horseradish, 2 tablespoons fresh lemon juice, 1 teaspoon Worcestershire sauce and 1 teaspoon Old Bay (or smoked paprika).

Combine base ingredients

Stir in 3 drops hot sauce (optional) and season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and add the optional extra 1 teaspoon horseradish if you prefer more heat, or more lemon for brightness.

Season and adjust heat

Cover and refrigerate the sauce for at least 15 minutes to let flavors meld. Sauce can be made up to 24 hours ahead for better flavor; bring back to fridge temperature before serving.

Chill sauce

Fill a shallow serving platter or individual glasses with a generous bed of crushed ice (about 4 cups) to keep seafood chilled.

Prepare serving bed

Place chilled lobster pieces in the center or small cocktail bowls. Arrange shrimp around the lobster or hang shrimp by their tails on the rim of individual glasses. Aim for 3–4 shrimp per portion if serving 6 as indicated.

Arrange seafood

Spoon cocktail sauce into small ramekins for dipping, or add a dollop into each glass/bowl beside the seafood. Garnish with fresh lemon wedges and a sprinkle of chopped parsley.

Add sauce and garnishes

Serve immediately while seafood is chilled. Encourage diners to squeeze lemon over shrimp/lobster and dip into cocktail sauce.

Serve

large shrimp (peeled, deveined, tails on)

lobster meat (cooked, chilled, cut into bite-size pieces)

coarse salt

black peppercorns

bay leaf

lemon (halved)

ketchup

prepared horseradish (adjust to taste)

prepared horseradish (optional extra, for heat)

fresh lemon juice

Worcestershire sauce

hot sauce (eg. Tabasco, optional)

old bay seasoning (or smoked paprika)

salt

black pepper (freshly ground)

ice (for chilling and serving bed)

fresh lemon wedges

fresh parsley (chopped)

SHRIMP/LOBSTER COCKTAIL

Make SHRIMP/LOBSTER COCKTAIL Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Shrimp/lobster Cocktail Recipe

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