Recipe courtesy of Lynn Crawford

Lobster Avocado Cocktails

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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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


  1. 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. 
  2. 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. 
  3. 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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