Lobster Avocado Cocktail Recipes

Steps:

• Heat grill to medium. Place lobsters on the grill, cut side down, and cook until slightly charred and just cooked through. Remove meat and coarsely chop.
• Whisk together lime juice, honey, horseradish, Worcestershire, hot sauce, tarragon, and olive oil in a medium bowl. Season with salt and pepper, to taste. Add the grilled lobster meat, avocado, and watercress. Serve in martini glasses and garnish with a lime wedge.

Steps:

• 1. Whisk the first 6 ingredients together with the salt and pepper to taste in a bowl.
• 2. Gently fold in the lobster, avocado and watercress. Serve layered in shot glasses, if desired.

Steps:

• In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste. Gently stir in the avocado, onion, cilantro and lobster. Cover and chill for at least 30 minutes. Serve in martini glasses.

Steps:

• Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
• Add lobster meat to mayonnaise sauce and combine.
• Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with dry rub and lemon slices.

Steps:

• Whisk together the lime juice, horseradish, Worcestershire, honey, Tabasco, and tarragon in a medium bowl. Season with salt and pepper. Gently fold in the lobster and watercress. Scoop the avocado from its shell and fold it into the lobster mixture. Divide among 4 martini glasses.

Steps:

• 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.

Steps:

• Preheat the oven to 500 degrees F. Have a large ice water bath standing by.
• In a shallow saucepan, add the white wine, butter and 2 cups water, along with a pinch of salt. Turn the heat on to medium-high. Once the liquid comes to a low simmer, add the lobsters and cook for about 8 minutes. Carefully remove the lobsters from the water and immediately plunge into the ice water bath; let sit until cool to the touch. Remove the lobster meat from the claws and tails and roughly chop. Keep chilled until ready to use.
• In a large mixing bowl, add the mayonnaise, sugar, celery, lemon juice, tarragon, salt and pepper, and stir to thoroughly combine. Add the chopped lobster meat and stir to combine.
• Place the brioche pieces on a sheet tray and put in the oven to toast, tossing every minute or so to toast evenly, about 5 minutes total.
• Evenly divide the bread pieces in the bottom of stemless cocktail glasses. Top with the lobster salad, tarragon and micro cilantro.

Steps:

• In a big stockpot, bring salted water and the vinegar to a boil over high heat.
• Add in the lobsters and cover the pot.
• Return to a boil and cook for 8-10 minutes, or until the shells are bright red.
• Lift the lobsters from the pot with tongs and set them aside to drain and cool.
• When cool enough to handle, crack the shells and remove the meat; discard the shells.
• Transfer meat to a bowl, cover, and refrigerate.
• In a small saucepan, cook the potatoes in boiling salted water over med-high heat for about 15 minutes, or until tender when pierced; drain and, when cool enough to handle, cut the potatoes into ½ inch dice; put them in a bowl and set aside.
• In a small saucepan, cook the celery in boiling salted water for about 2 minutes, until bright green.
• Using a slotted spoon, remove and rinse them under cold water to set the color; set aside.
• Let the water return to a boil; add in the beet, decrease the heat, and simmer about 35 minutes, or until tender when pierced; drain and when cool enough to handle, peel and cut into ½ inch dice; set it aside.
• Cut the avocados in half lengthwise and remove the pits; peel and cut avocados into quarters.
• Using a sharp, thin knife, cut each quarter lengthwise into 1/8 inch slices, keeping the slices attached at one end.
• Fan the slices gently and set them aside.
• In a medium bowl, combine the lobster meat, potatoes, celery, and romaine.
• Add the mayonnaise, 1 tablespoon at a time, until the salad is nicely dressed.
• Season to taste with salt, white pepper, cayenne, and lemon juice.
• Fold in tarragon and chives.
• Divide the salad among 4 martini glasses or salad plates and garnish each with 2 avocado fans and a portion of the diced beets.

Steps:

• In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste.
• Gently stir in the avocado, onion, cilantro and lobster.
• Cover and chill for at least 30 minutes. Serve in martini glasses.