Lobster Cocktail Recipe
Make Lobster Cocktail Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cold Seafood
Method
Cold Seafood
- 1
Chill serving glasses or small coupe dishes in the refrigerator for about 10 minutes.
- 2
In a small bowl, whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, and salt until smooth to make the cocktail sauce.
- 3
Taste the sauce and adjust with more horseradish or lemon juice if desired; refrigerate until ready to serve.
- 4
In a separate bowl, gently toss the 2 cups of cooked and chilled lobster meat with 1 to 2 tablespoons of the cocktail sauce until lightly coated. Reserve remaining sauce for serving.
- 5
To plate, lay 1 to 2 endive leaves on each serving dish.
- 6
Fill each leaf with 1 to 1.5 tablespoons of the lobster meat mixture. Repeat for all servings.
- 7
Drizzle or dot a small amount of additional cocktail sauce over the lobster in each cup, if desired.
- 8
- 9
Chill the plated lobster cocktail briefly (optional) and serve immediately.
