Recipe courtesy of Lynn Crawford
Print
Total:
20 min
Prep:
20 min
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 
  • 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
  • 2 lemons, zest and juice 
  • Salt and freshly ground black pepper
  • 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
  • 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.

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