Lobster and Prawn Cocktail Vol au Vent with Soft Boiled Quail's Egg and Bitton Pickled Vegetables

Serves Makes 4

Bitton have bought back the Vol au Vent - the perfect Entree!


4 medium sized vol au vent casings, available from the supermarket

200g cooked prawns

200g cooked lobster

80g mayonnaise

pinch cayenne pepper

1/2 bunch fresh chives, finely chopped

few sprigs of fresh dill, finely chopped

juice of 1 lemon

1 baby cos lettuce

sea salt and freshly cracked black pepper


Cut your lobster and prawn meat into 2cm thick pieces. If you don't want to use lobster, you can replace it with more prawn meat or some cooked salmon.

In a mixing bowl, add the seafood, mayonnaise, cayenne pepper, chives and lemon juice, mix well and season with salt and pepper. Set aside until required.

Slice the cos lettuce as thin as you can and place some in the bottom of each vol au vent case (half full). Place each half filled vol au vent onto a plate and fill the remaining half with the seafood mix, overfilling so that some of the mix falls onto the plate.

To garnish, get creative! Use a whole prawn with it's head on, some sliced avocado, halved cherry tomatoes, lemon wedges, some fresh dill sprigs, a pinch of paprika - whatever you like! Bon appetit!