Chilled Lobster and Scallop Cocktail with Curry Dressing

12 Champagne glasses
1 head romaine, julienne strips
1½ pound lobster, cooked, diced
1½ pounds scallops, poached (court bouillon)
To garnish mint sprigs

1 cup mayonnaise
2 cups sour cream
1½ Tablespoons curry
2-3 Tablespoons chutney
1 Tablespoon horseradish
½ teaspoon fresh lemon or lime zest

Lay greens in champagne glass. Distribute seafood over greens. Sauce fish at service and garnish with mint sprigs.
Yield: 12

Recipe provided by Maine Lobster Promotion Council