Lobster cocktail with Marie Rose sauce and avocado balls

Serves 4 Starters and mains

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Method

Mix the Marie Rose sauce ingredients together, except for the tomato purée. Remove 4tbsp mixture and place in the bowl of a mini-processor. Add the tomato purée to the remainder. Transfer to a cool place until ready to assemble, which can be done a few hours ahead (keep chilled until 30 minutes before serving).

Remove the tails from the lobsters. Using the back of a heavy cook’s knife, break the claws and loosen the meat, which will easily come out. Trim the tails and cut into 8 pieces to garnish the cocktail. Cut the rest of the lobster into bite-sized pieces. Fold into the Marie Rose sauce.

Drain and spin the lettuce leaves so they are no longer wet, reserve 8 for serving and shred the remainder. Cut the avocados in half and remove the stones. Using a 2cm melon baller, scoop out 28 balls of flesh and carefully mix with the lemon juice to prevent discoloration. Cut the avocado into slightly smaller cubes if wished. Scoop out the remaining flesh from the halves, add to the mixture in the mini-processor and whizz together to a smooth purée.

Using the melon baller, scoop out 12 balls of melon. Set aside.

To assemble the cocktails, put one-eighth of the avocado purée into the base of each bowl or glass then layer with lobster, shredded lettuce and Marie Rose sauce, adding a few balls of melon and avocado. Top each serving with 2 pieces tail meat and push 2 whole lettuce leaves down the side of each glass. Garnish with a lime slice and serve.