Ingredients

• 350g/12oz raw tiger prawns
• 350g/12oz raw crayfish
• 2 Little Gems lettuces
• leaves separated
• ½ tsp cayenne pepper
• 2 free-range egg yolks
• 2 tsp white wine vinegar
• 1 tsp Dijon mustard
• 300ml/10fl oz rapeseed oil
• 2 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 2 dashes Tabasco sauce
• 1 tbsp brandy
• ½ lemon
• juice only
• salt and freshly ground black pepper

Directions

• For the prawn and crayfish cocktail
• place the prawns and crayfish into a steamer and place over a pan of boiling water.
• Cover and steam over a gentle simmer until the prawns and crayfish turn pink - this should take about 4-5 minutes. Remove and cool before peeling the shellfish
• discarding the shells.
• For the cocktail sauce
• place the eggs yolks
• white wine vinegar and mustard into a food processor and blend until pale and creamy.
• With the motor running
• pour the oil in gradually
• in a steady stream
• until you have a thick mayonnaise - you may not need to use all the oil.
• Place the mayonnaise into a mixing bowl. Add the tomato ketchup
• Worcestershire sauce
• Tabasco sauce
• brandy and lemon juice and mix to combine. Season with salt and freshly ground black pepper
• to taste.
• Add the prawns and crayfish to the cocktail sauce and stir to combine.
• To serve
• arrange the Little Gem leaves in the base of each of four serving glasses.
• Spoon the prawn and crayfish cocktail into each glass on top of the lettuce leaves. Sprinkle over the cayenne pepper and serve.