Itta Bena’s Chef Kevin The trick with making a good cocktail sauce is to taste it as you make it. Everyone has a different preference, but tasting as each ingredient is added will make sure you don’t overdue something. (Please use a different fork or spoon each time!)
Plateau de Fruits de Mer Itta Bena 1 lobster, boiled 10 to 12 jumbo shrimp, cooked 20 to 30 clams, cooked Cocktail Sauce 1/2 C ketchup 2 T horseradish 1 T Worcestershire
70 / 4Memphis
Mix all ingredients (aside from lemons) together, testing as you go. Cover the bottom of a large serving tray with ice. Lay shrimp and clams on ice in a circular platter. Scatter lemon and small cups of cocktail sauce around the tray. Garnish with the lobster in the center, as the big red cherry on top! Juice of 1 lemon Tabasco to taste 2 lemons, cut into wedges