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Lobster Cocktail
 
(Servings: 4)

¼ cup horseradish
1½ cups bottled ketchup
2 Tablespoons fresh lemon juice
2 Tablespoons Worcestershire sauce
1 small head icebeg lettuce, outer leaves removed
1 pound Maine lobster meat, cut into bite size pieces
1 lemon, quartered lengthwise

Make coctail sauce by combining first four ingredients in a small bowl. Stir until thoroughly blended, cover with plastic wrap and refrigerate until ready to use.

With a sharp knife make clean vertical cuts in the lettuce from top to bottom, thinly slicing the head of lettuce into loose "lettuce straw' or chiffonnade.

Cover each salad plate or glass soup plate with sliced lettuce. Spoon ¼ cup of coctail sauce into center of the lettuce nest. Arrange one fourth of the chilled lobster pieces in a circle around the sauce on each plate. Garnish each dish with a lemon wedge and cocktail fork. Serve immediately.


 

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