Ingredients

Ingredients For the seafood and stock

• 1 live lobster

• large knob of unsalted butter

• 2 sprigs fresh dill, shredded

• ½ lemon, juice only

• sea salt and freshly ground black pepper

• 12 live langoustines

• 1 carrot, roughly chopped

• 1 leek, washed and roughly chopped

• ½ onion, peeled and roughly chopped

• 1 bay leaf

• 5 free-range eggs, whites only

For the marie rose sauce

• 2 free-range eggs, yolks only

• pinch sea salt

• pinch white pepper

• 1 tsp English mustard

• 300ml/10fl oz cold pressed rapeseed oil

• 1 tsp white wine vinegar

• 1 tsp lemon juice

• 3 tbsp reserved shellfish consommé

• 3 tbsp passata

• 2 tsp tomato ketchup

• 1 tsp tomato purée

• pinch cayenne pepper

• dash Worcestershire sauce

For the consommé ‘eggs’

• 200ml/7fl oz reserved shellfish consommé

• pinch sodium alginate

• 10g/¼oz food grade calcium chloride

• 12 fresh shelled baby shrimps

For the avocado mousse

• 1 round lettuce

• 2 very ripe avocados

• ½ lemon, juiced

To serve

• lemon slices

• sprigs fresh dill

Description

Seafood Cocktail Has Been An Iconic British Starter For Decades. Here, Technical Wizardry Brings It Bang Up To Date.

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