Recipe courtesy of Lynn Crawford
Lobster Avocado Cocktails
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1064
- Total Fat
- 67
- Saturated Fat
- 10
- Carbohydrates
- 41
- Dietary Fiber
- 14
- Sugar
- 17
- Protein
- 80
- Cholesterol
- 599
- Sodium
- 2965
- Total: 20 min
- Prep: 20 min
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
Lemon Remoulade:
1 cup mayonnaise
2 tablespoons capers, minced
2 tablespoons minced cornichons
2 tablespoons chopped fresh parsley
2 lemons, zest and juice
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
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.