We know you’re stuffed. (Only yesterday, you swore you wouldn’t put another thing in your mouth until 2009.) Surely you have room for one last cocktail.

J Sheekey’s Shellfish Cocktail
Serves four

Ingredients
175 g cooked Atlantic prawns
150 g cooked lobster
150 g cooked white crabmeat
4 cooked Dublin Bay prawns
1 head Iceberg lettuce
1 head red endive
4 spring onions
½ cucumber
½ l mayonnaise
350 g tomato ketchup
1 tsp. Tabasco
1 splash Worcestershire
½ juiced lemon
1 splash Cognac

1. Prepare seafood: peel Atlantic prawns, removing heads; dice lobster meat; check crabmeat for any bits of shell; remove shells from tails of Dublin Bay prawns, keeping heads intact.

2. Shred lettuce and endive together.

3. Peel cucumber and cut into thin slices (the size of a matchstick); thinly slice spring onions at an angle.

4. Place lettuce and endive into the base of a glass and add a small amount of each shellfish.

5. Add more lettuce, endive, cucumber and spring onion.

6. Place remainder of shellfish on top of lettuce, except for the prawn tail.

7. Make Marie Rose sauce: mix mayonnaise, tomato ketchup, Tabasco, Worcestershire sauce, lemon and Cognac together; pour a large spoonful over seafood mix.

8. Place one Dublin Bay prawn on top.

Still don’t want to sea food?

As directed by the chefs at J Sheekey Oyster Bar, 33-34 St. Martins Court, WC2N 4AL (020 7240 2565 or j-sheekey.co.uk).