White House Coquille of Seafood Neptune

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READY IN: 30mins
Recipe by Chef Regina V. Smith

This is a recipe from "A Treasury of White House Cooking", by former White House chef, Francois Rysavy. This appetizer was served by the Nixons at a formal dinner held on April 29th, 1969 to honour Duke Ellington. This would be a great first course to a '60's theme dinner party.

Ingredients Nutrition


  1. Mix together shallots, mustard, and Worcestershire suace, then add lemon juice, pepper and a little salt. Add mayonnasie and chili sauce, stir to mix again, and add lobster and shrimp.
  2. Serve on 6 individual shells over crisp lettuce and garnish with eggs, parsley and radishes.

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