Menu Enter a recipe name, ingredient, keyword...

Austrian Lobster Cocktail


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 2 cups mayonnaise
  • 2 tablespoons tomato sauce
  • 1 1/2 pounds lobster tail meat roughly chopped
  • 1 medium onion finely diced
  • 2 anchovy fillets finely chopped
  • 2 teaspoons capers finely chopped
  • 2 sweet gherkins finely chopped
  • 1 tablespoon finely-chopped parsley plus more to garnish
  • 1 hard-boiled egg white finely chopped, yolk shaved with side of knife
  • 1 teaspoon Worcestershire sauce
  • Hot sauce to taste
  • 1 tablespoon orange juice
  • 1/2 lemon juiced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 teaspoons mustard
  • 2 teaspoons horseradish
  • 1 teaspoon paprika plus more to garnish
  • 1/2 teaspoon cayenne
  • 1 tablespoon dry sherry
  • 1 tablespoon cognac
  • 1 tablespoon Cointreau
  • Lettuce finely sliced
  • 20 shrimp cooked, peeled
  • Lemon wedges to garnish


Servings 10


Step 1

Place mayonnaise in bowl on top of crushed ice. Add tomato sauce and 9 ounces lobster meat. In separate bowl, combine onion, anchovy, capers, gherkins, 1 tablespoon parsley, and egg white and yolk. Add this to lobster mayonnaise. Add Worcestershire sauce, several shakes hot sauce, orange juice, lemon juice, salt and pepper, mustard, horseradish, 1 teaspoon paprika, cayenne, sherry, cognac and Cointreau. Combine all ingredients carefully.

Season lettuce with salt, pepper and lemon juice. Divide among 10 champagne glasses. Place remaining lobster on top of lettuce then cover with lobster mayonnaise. Garnish with 2 shrimp, parsley, paprika and a lemon wedge. Serve cold.

This recipe yields 10 servings.

You'll also love

Review this recipe

Lobster Miranda Hill Broiled Lobster Tail With Sauce Armoricaine