There’s nothing wrong with a retro prawn cocktail starter, but if you really want to impress, lobster’s the way to do it. Lobster tails are easy to prepare and have bags of flavour that marries perfectly with dill, the herby best friend of seafood.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available exclusively in Iceland stores and through their website) which is just £2.99 at the mo! And no, the recipes are not just about frozen food. Every recipe has instructions of how to make with chilled ingredients too.
Last December: Two minute marinade for chicken and Melted snowman biscuits and Egg nog truffles and Chocolate biscuit Christmas pudding and Drunken Amaretto mince pies and Cheese concertina loaf and Hot chocolate on a stick and Sausage, sage and squash lasagne and Chocolate hazelnut granola and Orange and cranberry loaf and Chocolate ganache tart.
Dill and horseradish lobster cocktail buns
Serves 8 as a starter or snack
- 220g Iceland Uncooked Canadian Lobster Tails, defrosted
- 1 tbsp salted butter
- 50g Iceland Ready to Cook Diced Onions
- 1 tbsp fresh dill, finely chopped
- 1 stalk celery, very finely chopped
- 90g crème fraiche
- 1 tbsp horseradish sauce
- 1 lemon , zested and juiced
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 8 brioche buns
Defrost the lobster either overnight in the fridge or for 3 – 3.5 hours at room temperature. Prepare the lobster by cutting the tails down the back with a sharp pair of scissors, crack open to remove the meat from the shell, finely chop it and place in a frying pan with the butter. Fry for 5 – 6 minutes over a medium heat until the lobster is no longer translucent. Remove from the pan into a bowl, using a slotted spoon.
Turn down the heat and add the frozen diced onions to the pan. Fry for 5 minutes until soft. Meanwhile stir the dill (saving a little for garnishing), celery, crème fraiche, horseradish sauce, zest, lemon juice, mustard, salt and pepper into the cooked lobster. Remove the onions from the heat, allow to cool, and stir into the lobster cocktail.
Preheat the oven to 180°C/fan 160°C/gas mark 4. Use a knife to hollow out the centre of the brioche buns, place on a tray lined with non-stick baking paper and bake for 6 minutes to toast them lightly. Spoon the lobster cocktail into the buns, garnish with dill and a little black pepper and serve.
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