Prawn & lob cocktail

The four-star Chesterfield Palm Beach is an elegant boutique hotel encapsulating the luxurious, casual Palm Beach lifestyle. This historic landmark, which sits on an exclusive resort island, is well known for its exquisite European style and world-class service.

ExteriorIts popular Crab and Lobster appetizer can be found in the Leopard Restaurant known for its eclectic, imaginative menu matched by an excellent wine selection. The Courtyard, a secret garden haven rich with palms and potted flowers, is another option perfect for breakfast, lunch, afternoon tea or a romantic dinner. You may also choose to dine on the Terrace, by the pool, or relax in the Leopard Lounge, a vibrant social hub, popular with locals and celebrities where you can dance the night away to live music.Restaurant

With the evening comes live entertainment, dancing, and gourmet dining at the highly-acclaimed Leopard Lounge and Restaurant making it one of the liveliest spots in the area. Each of the luxurious rooms and suites are individually designed to reflect the colors and atmosphere of Palm Beach’s clear, warm days and soft, cool nights. Here you enjoy all the amenities including air-conditioning, cable TV and complimentary Wi-Fi.

A member of Small Luxury Hotels of the World, The Chesterfield Palm Beach is ideally located two blocks from the exclusive shops of Worth Avenue and is within easy reach of the West Palm Beach business district, City Place shopping and dining, and Palm Beach Airport. www.chesterfieldpb.com | Tel: +1 561 659 5800

Serves: 4
Preparation Time: 30 minutes | Cooking Time: 10 minutes
Ingredients:

2 cups cooked lobster meat or crayfish cut into 3/4 inch chunks
20 medium cooked prawns cut into 3/4 inch chunks ( reserve 4 whole prawns for garnish)
1 head Iceberg lettuce
2 lemons
salt and pepper

For Marie Rose Sauce:

1/2 cup good quality mayonnaise
1/4 cup sour cream
3/4 cup tomato ketchup
1/2 tsp Worcestershire Sauce
1 tbsp lemon juice
3 drops tobacco sauce*
1 tbsp brandy  

 * or Tabasco Sauce

Method:

* Whisk all the sauce ingredients together. Add salt and pepper to taste.
* Finely shred lettuce. Use a pretty cocktail glass or porcelain dish and fill up halfway with lettuce.
* Mix the shellfish with enough sauce to coat it well. Place mixture on top of lettuce and spoon a little more sauce on top.
* Garnish with half a lemon and whole prawn hanging over the edge.