LOBSTER COCKTAIL IN THE SHELL

6-8 persons
Preparation time: 20-25 minutes, approx
Cooking time: 10 minutes, for the potatoes

Method
1. Boil the potatoes until cooked then strain and cool in cold water, strain again.
2. Mix up the mayonnaise, ketchup, pepper, basil and a little vinegar to taste.
3. Pull the claws from the lobster and also the knuckles.
4. Place the defrosted lobster onto a chopping board. Using a sharp knife, cut in half straight through the centre of the lobster from
one end to the other.
5. Remove the tail carefully. Then slice in half, remove the flesh from inside the body and discard. Finally rinse under cold water.
6. Crack the claws carefully with the back of a knife and remove the claw whole, if possible, and also the flesh from the knuckle joint.
7. Mix half the cocktail dressing with the cooked potatoes, then spoon into the 8 half shells evenly and into the tail and body cavity.
8. Lay the tail sliced in two on the tail section, then the claw in the body cavity.
9. Repeat and chill well until ready to serve.

Ingredients
2 large Potatoes, peeled and cut into 1cm pieces
4 Frozen Lobsters, defrosted
8 tbsp Mayonnaise
4 tbsp Ketchup
½ tsp Coarse Ground
Black Pepper
A pinch of Dried Basil
1 tbsp Malt Vinegar
Pinch Chilli Powder, optional