Place the live lobster in the freezer to put it to sleep.
Truss the lobster with string to curve the tail in the opposite direction.
Bring a pot of water to a boil, adding salt and vinegar.
Once the water is boiling, carefully place the lobster into the pot. Reduce the heat and poach the lobster for 12 minutes.
After poaching, transfer the lobster immediately into ice water and let it chill for 20 minutes.
Once cooled, use scissors to cut into the tail shell and remove the tail meat. Devein the tail and set the meat aside for the cocktail.
Clean the shell thoroughly if you plan to use it for presentation.
Combine all cocktail sauce ingredients in a bowl and whisk until well blended.
Dice the lobster tail meat and place it in a bowl. Season with a pinch of salt, then gently fold in the cocktail sauce until the meat is evenly coated.
On a plate of ice, position the cleaned lobster shell as a serving vessel. Fill the shell with the seasoned, diced tail meat.
Arrange the garnishes in small ramekins alongside the lobster. Serve with pearl spoons and gem lettuce leaves on the side.
Check out our Back of Boat locations to pick up your fresh lobsters just in time for Christmas.
To find out more and to pre-order click on the link below.
