Best Austrian Lobster Cocktail Recipes

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MEYER LEMON LOBSTER COCKTAIL



Meyer Lemon Lobster Cocktail image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 10 portions

Number Of Ingredients 7

2 (6-ounce) lobster tails
2 tablespoons butter, softened
1 Meyer lemon, juiced
Kosher salt
Freshly ground black pepper
1 pint limoncello liqueur
1 cup club soda

Steps:

  • Remove lobster meat from shell. Skewer the lobster with a 10-inch skewer.
  • Whip butter and lemon juice together to make lemon butter.
  • Grill lobster skewers, brushing them with the lemon butter. Season with salt and pepper.Cool lobster.
  • Remove lobster from 10-inch skewers and cut into 10 bite-sized medallions. Skewer each medallion with a frill pick.
  • Mix together the limoncello and club soda.
  • Serve skewered medallion in limoncello cocktail.

LOBSTER COCKTAIL



Lobster Cocktail image

Provided by Food Network

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

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

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.

LOBSTER SALAD COCKTAIL



Lobster Salad Cocktail image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 11

1/3 cup mayonnaise
1 teaspoon lemon zest
1 lemon, juiced
Salt and freshly ground black pepper
1 stalk finely chopped celery
1 finely chopped shallot
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped chives
3 lobster tails cooked (about 1 pound lobster meat), chopped
Lemon slices, for garnish
Dry rub, for garnish (recommended: Neelys)

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.

WARM LOBSTER AND CRAB COCKTAIL



Warm Lobster and Crab Cocktail image

Provided by Food Network

Categories     dessert

Time 30m

Yield 2 servings

Number Of Ingredients 16

2 (1 pound) lobsters
1 cup buerre blanc, warm (recipe follows)
2 tablespoons butter
3 ounces crabmeat
10 chives, sliced thin
2 ounces leek sauce (recipe follows)
Blood orange sauce (recipe follows)
1 chopped shallot
2 ounces white wine
2 ounces cream
8 ounces cold cubed butter
2 ounces lobster stock
1 cup tightly packed chopped green leeks
1 tablespoon and 1 teaspoon cold cubed butter
1/4 cup ice cubes
5 large blood oranges

Steps:

  • Remove the claws and tails from the lobsters. The bodies may be used for stock. Boil the claws for 4 minutes and the tails for 3 minutes, until they are just barely cooked with some translucency left in the middle. Remove the claws and tails from the shell, cut the tails into 3 even medallions. Put the 6 medallions and 2 claws in a small saucepan with the buerre blanc Warm the butter in a small saucepan and fold in the crabmeat and chives. Season with salt and pepper.
  • Arrange 3 medallions on each serving plate, and put a spoonful of the crabmeat in the center. Top with a claw.
  • Warm the green leek and blood orange sauces separately, and spoon each sauce around the lobster and crab.
  • Reduce the shallots and white wine until almost dry in small saucepan. Add cream and reduce by half. Whisk in butter. Hold warm;
  • In a medium saucepan bring the lobster stock to a boil. Stir in the leeks until all are submerged and cook 1 1/2 minutes until tender. Transfer to a blender and add the cubed butter. Blend until the butter is melted. Then add the ice cubes with the blender running. Blend until smooth. Pass through a chinois and season with salt and pepper. Finish cooling in ice bath.
  • Juice the oranges and pass through a chinois. In a small saucepot, reduce to a syrupy consistency. Hold at room temperature

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