Recipe courtesy of G. Garvin
Lobster Cocktail
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 948
- Total Fat
- 51
- Saturated Fat
- 23
- Carbohydrates
- 25
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 80
- Cholesterol
- 684
- Sodium
- 2203
- Total: 55 min (includes chilling time)
- Active: 40 min
Ingredients
2 cups dry white wine
2 sticks unsalted butter
Kosher salt and freshly ground black pepper
Two 3-pound whole Maine lobsters
1/2 cup mayonnaise
1 teaspoon granulated sugar
2 stalks celery, finely chopped
2 Meyer lemons, juiced
2 sprigs fresh tarragon, leaves stripped from the stems and chopped, plus more for garnish
4 brioche rolls, cut into large pieces
4 ounces micro cilantro
Directions
- 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.