Lobster Avocado Cocktails

Recipe courtesy Chef Lynn Crawford, 2009
Show: Pitchin' In Episode: Lobster
TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
YIELD: 4 servings
LEVEL: Easy

ingredients

COCKTAIL SAUCE:
  • 1 cup ketchup
  • 2 tablespoons horseradish
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • Dash hot sauce
  • Salt and freshly ground black pepper
    LEMON REMOULADE:
    • 1 cup mayonnaise
    • 2 tablespoons capers, minced
    • 2 tablespoons minced cornichons
    • 2 tablespoons chopped fresh parsley
    • 2 lemons, zest and juice
    • Salt and freshly ground black pepper
      LOBSTER AVOCADO SALAD:
      • 3 tablespoons finely chopped red onion
      • 2 tablespoons fresh lime juice
      • Four 1-pound lobsters, cooked, cleaned, cut into 1-inch pieces, reserve 4 claws for garnish
      • 2 large ripe avocados, pitted, peeled and coarsely chopped
      • 3 tablespoons coarsely chopped fresh cilantro
      • Salt and freshly ground black pepper
      • 1 romaine heart, finely shredded, reserve 4 small leaves for garnish
      • 4 lemon wedges, for garnish
      recipe tools

      Directions

      For the cocktail sauce: In a small mixing bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce. Season with salt and pepper. Refrigerate until ready to use.

      For the remoulade: Whisk together the mayonnaise, capers, cornichons, parsley and lemon zest and juice in a small mixing bowl. Season with salt and pepper. Refrigerate until ready to use.

      For the salad: In a medium mixing bowl, add the onions and lime juice. Let stand for a few minutes. Add the lobster meat, avocados and cilantro. Mix together well and season with salt and pepper.

      Divide the shredded romaine lettuce evenly into 4 martini glasses. Place the lobster avocado salad on top of the lettuce. Top with 1 tablespoon of cocktail sauce and remoulade sauce. Garnish with romaine hearts, lobster claws and lemon wedges.
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