Lobster Cocktail (with shell)

5.0/5 rating 1 vote
  • Serves: 6-8
  • Prep Time: 20-25 mins
  • Ready in: 10 mins
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Lobster Cocktail (with shell)


  • 2 large potatoes, peeled and cut into 1cm pieces
  • 4 frozen lobsters defrosted 8 tbsp mayonnaise
  • 4 tbsp ketchup
  • 1/2 tsp coarse ground black pepper
  • 2 pots chives, finely chopped
  • 1 tbsp malt vinegar
  • Pinch chilli powder, optional

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  1. Boil the potatoes until cooked then strain and cool in cold water, strain again.
  2. Mix up the mayonnaise, ketchup, pepper, chives and a little vinegar to taste.
  3. Pull the claws from the lobster and also the knuckles.
  4. Place the defrosted lobster onto a chopping board, using a sharp knife cut in half straight through the centre of the lobster from one end to the other.
  5. Remove the tail carefully, then slice in half, remove the flesh from inside the body and discard, then rinse under cold water.
  6. Crack the claws carefully with the back of a knife and remove the claw whole, if possible and also the flesh from the knuckle joint.
  7. Mix half the cocktail dressing with the cooked potatoes, then spoon into the 8 half shells evenly, into the tail and body cavity.
  8. Lay the sliced in two tail section, then the claw in the body cavity.
  9. Repeat and chill well until ready to serve.

Phil's Tips

  1. This sauce is perfect with prawns or crab.
  2. Shop bought potato salad can also be substituted.
  3. For a vegetarian option, hard boil eggs, set on the potato salad and top with sauce.
  4. Thick yogurt is also a good alternative to mayonnaise for a lighter version.