White House Coquille of Seafood Neptune |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a recipe from A Treasury of White House Cooking , by former White House chef, Francois Rysavy. This appetizer was served by the Nixons at a formal dinner held on April 29th, 1969 to honour Duke Ellington. This would be a great first course to a '60's theme dinner party. Ingredients:
1 teaspoon chopped shallot |
1 teaspoon dry mustard |
1 teaspoon worcestershire sauce |
1/2 lemon, juice of |
1 pinch white pepper |
salt, to taste |
1 cup mayonnaise |
2 teaspoons chili sauce |
2 cups lobster meat, cooked |
1 cup bay shrimp, cooked |
crisp lettuce |
2 hard-boiled eggs, sliced |
fresh parsley, chopped (for garnish) |
6 radishes, coarsely chopped |
Directions:
1. Mix together shallots, mustard, and Worcestershire suace, then add lemon juice, pepper and a little salt. Add mayonnasie and chili sauce, stir to mix again, and add lobster and shrimp.
2. Serve on 6 individual shells over crisp lettuce and garnish with eggs, parsley and radishes.
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