Serves Makes 4
INGREDIENTS
- 4 medium sized vol au vent casings, available from the supermarket
- 200g cooked prawns
- 200g cooked lobster
- 80g mayonnaise
- pinch cayenne pepper
- 1/2 bunch fresh chives, finely chopped
- few sprigs of fresh dill, finely chopped
- juice of 1 lemon
- 1 baby cos lettuce
- sea salt and freshly cracked black pepper
METHOD
Cut your lobster and prawn meat into 2cm thick pieces. If you don't want to use lobster, you can replace it with more prawn meat or some cooked salmon.
In a mixing bowl, add the seafood, mayonnaise, cayenne pepper, chives and lemon juice, mix well and season with salt and pepper. Set aside until required.
Slice the cos lettuce as thin as you can and place some in the bottom of each vol au vent case (half full). Place each half filled vol au vent onto a plate and fill the remaining half with the seafood mix, overfilling so that some of the mix falls onto the plate.
To garnish, get creative! Use a whole prawn with it's head on, some sliced avocado, halved cherry tomatoes, lemon wedges, some fresh dill sprigs, a pinch of paprika - whatever you like! Bon appetit!