Ingredients:
2 cooked lobsters
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Cold-water lobster tails, and Boston’s best chowder. |
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1 head chicory
200 g / 7 oz mushrooms
3 ½ tbsp white wine
½ lemon
125 ml / 4 fl oz Cocktail Sauce
How to cook the Decorative Cocktail with Lobster and Mushrooms
- Remove the lobster meat from the shell and cut it in half. Using the tip of a knife, pull out the vein. Reserve 1 claw per person to garnish. Cut the lobster into 5 mm / ¼ inch cubes. Slice the chicory into thin ribbons, reserving 4 lives to garnish.
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