Shrimp Cocktail

Ingredients

• 1 fresh egg yolk
• 1 pinch salt
• 0.5 tsp mustard
• 0.5 untreated lemon (juice)
• 125 ml olive oil
• 10 ml cognac
• 2 tbsp ketchup
• Cayenne pepper
• 0.5 Mango
• 0.5 Avocado
• 70 g shrimp
• 70 g cooked, shredded lobster meat
• 4 iceberg lettuce leaves
• 4 Lollo Rosso leaves
• 2 hard‑boiled quail eggs
• 0.5 Chicory
• 4 Cherry Tomatoes
• dill sprigs
• basil leaves

Instructions

1. 1.

   When making the mayonnaise it is important that all ingredients are at room temperature. Whisk the egg yolks with salt, mustard and 1 tbsp lemon juice vigorously. With a whisk or hand mixer, first add a few drops of oil, then slowly drizzle in the remaining oil in a thin stream until the mixture thickens into a creamy mayonnaise. Stir in cognac and ketchup, season with salt and cayenne pepper.

2. 2.

   Peel the mango and cut the flesh into strips from the seed. Halve the avocado, remove the pit, press the flesh out of the skin, slice into 8 thin strips and dice the remainder.

3. 3.

   Combine the shrimp and finely chopped lobster meat with the fruit cubes and cocktail sauce, cover and refrigerate for about 1 hour to meld flavors.

4. 4.

   Clean and wash the lettuces, cut into fine ribbons. Split the chicory leaves and trim them diagonally into points. Peel and quarter the quail eggs.

5. 5.

   To serve, fill 8 glasses with lettuce ribbons and spoon the shrimp cocktail over them. Garnish each glass with a quarter of an egg, chicory points, halved cherry tomatoes, dill sprigs, basil leaves and reserved avocado slices.