An easy show-stopper for your festive table, Sunday lunch, or simply just because you deserve it. The beauty in this dish is in the simplicity of flavours and in the execution.
Ingredients
1/2 Cooked Southern or Eastern Rock Lobster (the Portside team can halve your lobsters in-store)
Fresh herbs (chives, chervil, dill etc.)
Wedge of lemon
Cocktail Sauce
Portside Bonito Mayonnaise
Worcestershire sauce
Tomato sauce
Fresh horseradish, finely grated
Method
To make cocktail sauce, mix two healthy dollops of bonito mayonnaise with a couple of glugs of Worcestershire sauce, a teaspoon of tomato sauce, and about half a teaspoon of freshly grated horseradish.
Stir and season to taste. Remove lobster flesh from shells, roughly chop and place in a bowl. Squeeze over a wedge of lemon, and toss with cocktail sauce. Plate the lobster flesh back into its shell, then garnish with extra lemon and fresh herbs.
