Shrimp and Lobster Cocktail with Rose Marie Sauce

I read the ingredients for this recipe and thought of the mayo/ketchup salad dressing my Mom made in the '70's. But the addition of lemon juice, Worchestershire sauce and Brandy caught my attention. It was shockingly refreshing.

Shrimp and Lobster Cocktail with Rose Marie Sauce
Serves 8

1.5 pounds medium shrimp, preferably 16-20 or 20-25 count, peeled
2 medium lobsters, approx. 1.25 pounds each
Seasonings: 1 bay leaf, 12 whole peppercorns, 1 lemon, sliced
Butter lettuce
2 tablespoons mayonaisse
2 tablespoons ketchup (really, trust me)
1 teaspoon Worchestershire sauce
1 tablespoon brandy
1 small lemon
  1. Prepare an ice bath.
  2. Bring a large pot of salted water to boil – add seasonings and simmer about 3-5 minutes.
  3. Add shrimp, cook for 2 or 3 minutes depending on size of shrimp.  Remove shrimp with a slotted spoon and put in the ice bath. Let cool for 2-3 minutes, then drain.
  4. Cook lobsters for 10-12 minutes, one at a time. Plunge into ice bath, or run under cool water until they can be handled.
  5. Combine ketchup, mayo, worchestershire sauce and brandy.  Season with salt and pepper, then squeeze the juice of the lemon into the sauce.
  6. Toss shrimp and lobser pieces in sauce, serve over butter lettuce.
You can make homemade mayo and homemade ketchup if you want to go crazy. That’s actually what I did. J But I made a “regular” from the jar version too, so see if it would work as well, and it does.

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