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🥤 Lobster Prawn Cocktail with Quail Eggs

100 kcal · 30 min · 4 servings

Ingredients

• 1 ripe mango
• 1 ripe avocado
• 125 g shrimp meat
• 125 g lobster meat
• 2 tbsp white wine vinegar
• 1 tsp tomato ketchup
• 5 tbsp thistle oil
• salt
• pepper (from the mill)
• 50 g whipping cream
• 50 g crème fraîche
• iceberg lettuce (and Lollo Bianco)
• 8 hard-boiled quail eggs
• 1 chicory
• basil

Instructions

1. 1. Peel the mango and the avocado. Cut the mango flesh into slices away from the pit. Set aside a few slices for garnish and dice the rest. Halve the avocado, remove the pit, and dice the flesh into small cubes.
2. 2. Mix the prawns and the finely chopped lobster meat with the prepared fruit cubes.
3. 3. Whisk together vinegar, ketchup, oil, a pinch of salt and pepper, cream, and crème fraîche. Season to taste and fold the sauce into the prawn mixture. Let it marinate in the refrigerator for about 1 hour. Wash and trim the salad greens, then cut them into thin strips.
4. 4. Line 16 small glasses with the salad strips and arrange the salad on top. Garnish with peeled, quartered quail eggs, chicory tips, basil leaves, and the reserved mango slices. Serve chilled.

Nutrition per serving

• kcal: 100
• Protein: 4 g · Fett/Fat: 7 g · Carbs: 4 g