Shrimp, Avocado, and Lobster Cocktail with a Tequila-Cilantro Mayonnaise
- 1 1/2 cups chopped yellow onions
- 3/4 cup chopped carrots
- 3/4 cup chopped celery
- 4 cloves garlic, smashed
- 3 bay leaves
- 1 cup distilled white vinegar
- 3 lemons, quartered and juiced (rinds reserved)
- 3/4 cup salt
- 2 tablespoons cayenne pepper
- 1 (1 1/4-pound) live lobster
- 1/4 pound medium shrimp, peeled and deveined
- 6 cups chiffonade mixed greens
- 1 cup diced tomatoes
- 1 cup diced avocado
- Tequila-Cilantro Mayonnaise, recipe follows
- Fresh cilantro leaves, for garnish
- Tequila-Cilantro Mayonnaise:
- 1 large egg
- 2 tablespoons tequila
- 1/2 teaspoon minced garlic
- 1 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro leaves
- 1/2 teaspoon salt
- 1/4 teaspoon fresh cracked white pepper
Put 1 gallon of water in a 6-quart stockpot over high heat. Add the onions, carrots, celery, garlic, bay leaves, vinegar, lemon juice, lemon rinds, salt, and cayenne pepper. Bring the pot to a boil and cook for 15 to 20 minutes. Add the lobster and cook until red and cooked through, 7 to 8 minutes. Transfer to a bowl filled with ice water to halt the cooking. Once the lobster has cooled, remove from the ice bath and set aside. Return the lobster cooking water to a boil. Add the shrimp to the pot. Cook until the shrimp are just cooked through, 2 to 3 minutes. Transfer to a bowl filled with ice water to halt the cooking. When the shrimp have cooled, remove from the ice bath and set aside.
Crack the shell of the lobster and remove the tail and claw meat. Chop the meat into 1/2-inch pieces and set aside.
To serve, place a quarter of the greens into the bottom of each of 4 large, chilled martini glasses. Drizzle a little of the mayonnaise over the greens. Divide the tomatoes, avocado, shrimp, and lobster meat among the glasses. Drizzle more of the mayonnaise over the cocktail and garnish with fresh cilantro. Serve immediately.Tequila-Cilantro Mayonnaise:
Put the egg, tequila, and garlic in a blender, cover, and puree until smooth. Slowly drizzle in 1/2 cup of the olive oil through the feed tube in the top of the blender in a slow but steady stream, until mixture begins to emulsify. Add the lime juice and continue drizzling in the remaining olive oil. Turn the blender off, add the cilantro, salt, and pepper, and pulse to incorporate. Chill if not using immediately.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy of Emeril Lagasse, 2005
Recipe courtesy of Ree Drummond