Lobster Cocktail

The lobster should be freshly boiled, you can make at the fishmonger.

First, pull off or turn the tail from the body. Later, twist off the claws.

Next, using a heavy kitchen knife, cut the body in half lengthwise.

Carefully remove the stomach part.

Set aside the roe (corail – black when raw, red when cooked) and liver (light green). Remove the tail meat.

Now, using the back of a kitchen knife (or a nutcracker), beat and break out the joints.

Using the kitchen knife, crack the claws underneath the small claw section and break away the shell so that the inside of the claws remain together.

Cut the lobster pieces, except for the claws, into small pieces and set aside.

Mix the paradeis pulp with the olive oil and dress with the mayo. Rinse the dill, shake dry, pluck and chop finely.

Season the sauce with paprika, dill, cognac, a little bit of lemon juice, salt and freshly ground pepper. Peel the salsify, cut them into pieces and cook them in salted water flavored with 1 squeeze of lemon juice. Remove and drain. Rinse the mushrooms and cut them into pieces as well.

Marinate the mushroom pieces with a little bit of juice of a lemon so that they don’t get dark.

Cut the lettuce into strips and place in large cocktail glasses or champagne bowls.

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