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Lobster Avocado Cocktails
Recipe courtesy Chef Lynn Crawford, 2009
- Total Time:
- 20 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 4 servings
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
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.