(Starter - Serves 4)
Ingredients
12 cooked king prawns, shelled
175 g / 6 oz cooked lobster tails, shelled
50 g / 2 oz LURPAK Slightly Salted Butter
1 tsp white wine vinegar
1 tsp chopped fresh dill
freshly ground pepper
50 g / 2 oz iceberg lettuce, coarsely shredded
50 g / 2 oz romaine lettuce, coarsely shredded
50 g / 2 oz lollo rosso lettuce
Decoration: Fresh dill sprigs.
Accompaniment: 100 g / 4 oz french stick.
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Instructions
Using the point of a knife, carefully remove and discard the black vein running down the back of the prawns and lobster tails.
Melt butter in a saucepan without browning. Add vinegar, dill and pepper. Heat prawns and lobster tails in the butter mixture, covered and over a moderate heat, for approx. 2 min.
Place the lettuce on plates and distribute the shellfish between them. Pour the butter into a separate bowl and serve it with the salad.
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