Cocktails De Fruits De Mer Recipe

In a medium bowl combine ketchup and mayonnaise until smooth.

Add prepared horseradish, fresh lemon juice, Worcestershire sauce, and hot sauce (if using). Stir to incorporate.

Season with paprika, salt, and black pepper. Taste and adjust acidity or heat: add more lemon juice for brightness or more horseradish for bite.

Cover and chill the sauce in the refrigerator for at least 30 minutes to let flavors meld.

If using raw shrimp: bring a large pot of salted water to a rolling boil. Add shrimp and cook until pink and just firm, about 2–3 minutes depending on size. Immediately transfer shrimp to an ice bath to stop cooking. If using pre-cooked shrimp, simply thaw and keep chilled.

If using whole cooked lobster: remove meat from tail and claws, chop into 1/2–3/4 inch pieces and chill. If using pre-packaged lobster meat, pat dry and chill.

Reserve a few whole shrimp with tails on for garnish if desired; cut remaining shrimp into large bite-sized pieces consistent with the lobster pieces.

Gently combine shrimp and lobster meat in a bowl and keep over ice or refrigerated until assembly so they remain cold.

Prepare serving glasses: place about 1–2 tablespoons of shredded lettuce in the bottom of each cocktail glass or bowl to create a bed.

Spoon about 2 tablespoons of chilled cocktail sauce into the seafood mix and toss gently to coat. Alternatively, leave sauce on the side for guests and serve seafood chilled on the lettuce bed with sauce spooned on top.

Divide the dressed seafood evenly among 6 glasses (roughly one large shrimp plus 2–3 tablespoons of lobster per glass). If you reserved whole shrimp for garnish, hang one on the rim of each glass.

Top each portion with a few pieces of diced avocado if using, a small drizzle of extra cocktail sauce if desired, and a sprinkle of chopped dill or chives.

Serve immediately with a lemon wedge on the side for squeezing and extra chilled sauce available. Keep any leftover seafood refrigerated and consume within 24 hours.