Preparation Notes: plus 30min chilling
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- 390 g cooked lobster
- 16 cooked king prawns, shelled
- 24 cooked New Zealand green-lip mussels
- 1 small red onion, finely chopped
- 2 smoked garlic cloves, crushed
- 4 level tbsp freshly chopped chives
- 4 Tbsp. red wine vinegar
- 8 Tbsp. extra-virgin olive oil
- 1 lemon or lime, cut into wedges
- Step 1
Pull the lobster tail from the body and put on a board, soft underbelly uppermost.
- Step 2
Use kitchen scissors to cut along each side of the soft shell to release the central section. Lift out the flesh, cut into four and put in a shallow dish. Discard the shell.
- Step 3
Detach the claws and bash with a rolling pin to crack the shell. Remove the flesh and add to the dish with the prawns and mussels.
- Step 4
Mix the onion, garlic, chives, red wine vinegar and olive oil together and pour over the shellfish, mixing together gently. Season with salt and freshly ground black pepper. Cover and chill for 30min (though it will keep well for a few hours).
- Step 5
Serve in a bowl on a bed of crushed ice or in an ice bowl (see below), with the lobster head for decoration, lemon or lime wedges and plenty of bread.
Try more seafood recipes:
Moules marinieres
Creamy seafood lasagne
Smoked fish platter
To make the ice bowl
Take two plastic bowls, each with a capacity of around 3 litres (51⁄4 pints) but one just slightly smaller than the other. Two-thirds-fill the larger bowl with 50 cleaned shells and 36 ice cubes. Position the smaller bowl on top to hollow out a bowl shape in the ice and weight down. Put the bowls in the freezer and pour cold water between the two to fill to the brim. Freeze overnight. To use, pour 300ml (1⁄2 pint) hot water into the inner bowl, leave for 1min, then remove the bowl. Upturn the ice bowl on to a clean tea-towel and lift off the outer bowl.
Per Serving:
- Calories: 360
- Total carbs: 3 g
- Total fat: 29 g
- Saturated fat: 4 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
