Lobster Salad with Bloody Mary Granite
Recipe courtesy Chef Charlie Palmer, Aureole, NYC
Show: Sara's Secrets
Episode: Serving Spectacularly
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- Recipe categories: Vodka, Liquor, Shellfish, Lobster, Meat,
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Total Reviews: 6
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By harrison7667_11...
Ocean City, MD
on June 07, 2010
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I made this appetizer and got rave reviews! Everyone loved it...it's lobster, who wouldn't? It was so easy; I had the seafood market steam the lobster tails for me so they would be cooked perfectly. It was fun to use my shot glass collection for something functional, too. I will make it again for the Fourth of July; classic!
By top801_8603302
Antioch, CA
on June 30, 2009
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can I make this recipe one day in advance?
By sweetldy47_437104
round rock, TX
on July 16, 2008
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My friend and I have made this 5 or 6 times and each time it got rave reviews. We have also made it with crab meat and shrimp and garnished with colored bell peppers and celery or very thinly sliced lemon wedges. Perhaps the previous reviewers that wanted more kick used plain tomato juice instead of V-8. V-8 also comes in a spicy version that would probably be good also.
By eunice_458361
Pacifica, CA
on January 15, 2005
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Such a classy appetizer!
By joannagrisik_11...
Rosemount, MN
on October 11, 2004
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This appetizer really impressed my guests. The presentation is so fun and it is really easy to prepare. However, I found that the granite was a little too bland and I added more horseradish. I will make this again but next time I would probally use 1/2 the amount of tomato juice recommended.
By julesagogo_748618
Hartland, MI
on August 19, 2004
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This is a wonderful summer appetizer! Both the salad and granite would be fabulous on their own, but together they're magic. If you don't have enough shotglasses, try serving in small liqueur/cordial glasses. The unfrozen granite would be a delicious bloody mary mix on its own, maybe with a little celery salt added for additional kick.