Prep Time30 minsCook Time30 minsTotal Time1 hr
 2 western rock lobsters, boiled and shelled
 ½ rockmelon, seeds and skin removed and shaved into thin slices
 4 baby cos, leaves separated and washed
 1 lime, sliced into wedges
 1 avocado, sliced into 8 wedges lengthways
 ½ cup mint leaves, picked
Creamy Avocado Sauce
 1 avocado
 200 g quality mayonnaise
 1 tsp finely grated horseradish (or use horseradish cream)
 1 bunch coriander, stems and leaves chopped
 1 bunch chives, chopped
 1 bunch mint, chopped
 1 lemon, juiced
Sweet and Sour Chilli Salt
 2 tbsp salt
 1 lime, zest only
 1 tsp chilli, ground
 ½ tsp sugar

Combine all avocado sauce ingredients in a high speed blender, process until smooth, then set aside in the refrigerator until ready to use.


Start with four 250ml cocktail glasses or dishes.


Divide creamy avocado sauce between the four glasses, leaving a little to dress the cocktail once assembled.


Arrange cos leaves and avocado wedges against one side of the glass to create a nest for the lobster.


Fold rockmelon slices back on themselves and tuck into the front of your cocktail nestled into the sauce.


Slice each tail in half, lengthways, then slice each half into three even pieces widthways. Keep the curved lower tail section as the feature pieces to finish the cocktails (see image for reference).


Gently pile two pieces onto each cocktail behind the rockmelon and finish with the lower tail piece to decorate.


Sprinkle with chilli salt and drizzle with more dressing as desired.


Grab your Christmas Crays!

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.