When I think of the '80s, I always think of the seafood cocktails my parents used to make. If you really love your guests, try it with cooked lobster.
1 iceberg lettuce
extra virgin olive oil
freshly ground pepper
8 large cooked king prawns, peeled and deveined with tails intact
4 scallops, poached in salt water for 2 minutes
100g fresh crab meat
3 tbsp tomato sauce
2 tbsp grated fresh horseradish or 1 tbsp horseradish relish
10 drops Tabasco sauce
250ml good-quality mayonnaise
To make the cocktail sauce, fold the tomato sauce, horseradish and Tabasco sauce through the mayonnaise until all ingredients are well incorporated.
Wash the lettuce and discard the outside leaves, then shred. Divide the shredded lettuce between four plates, drizzle with oil, sprinkle with sea salt and squeeze lemon juice over the top.
Place the prawns, scallops and crab meat on top of the lettuce and give a good grind of pepper. Spoon over the cocktail sauce and serve.