Lobster Shrimp Cocktail with Quail Eggs

Ingredients

• 1 ripe Mango
• 1 ripe Avocado
• 125 g shrimp meat
• 125 g lobster meat
• 2 tbsp white wine vinegar
• 1 tsp tomato ketchup
• 5 tbsp sunflower oil
• Salt
• pepper (ground)
• 50 g whipping cream
• 50 g crème fraîche
• iceberg lettuce (and Lollo Bianco)
• 8 hard‑boiled quail eggs
• 1 chicory
• Basil

Instructions

1. 1.

   Peel the mango and avocado. Slice the mango flesh into wedges, set aside a few for garnish, dice the rest. Halve the avocado, remove the pit, and dice it as well.

2. 2.

   Combine the shrimp and diced lobster meat with the prepared fruit cubes.

3. 3.

   Whisk together vinegar, ketchup, oil, a pinch of salt and pepper, cream, and crème fraîche; taste and fold into the shrimp mixture. Refrigerate for about 1 hour to meld flavors. Clean, wash, and cut the lettuces into thin strips.

4. 4.

   Line 16 small glasses with lettuce strips and layer the salad on top. Garnish with peeled, quartered quail eggs, chicory tips, basil leaves, and mango wedges. Serve chilled.