GRILLED LOBSTER AND AVOCADO COCKTAIL
Steps:
- Heat grill to medium. Place lobsters on the grill, cut side down, and cook until slightly charred and just cooked through. Remove meat and coarsely chop.
- Whisk together lime juice, honey, horseradish, Worcestershire, hot sauce, tarragon, and olive oil in a medium bowl. Season with salt and pepper, to taste. Add the grilled lobster meat, avocado, and watercress. Serve in martini glasses and garnish with a lime wedge.
LOBSTER AVOCADO COCKTAILS
Steps:
- 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.
LOBSTER AND AVOCADO
One of the best lunches I've ever had was at the centuries-old Waterside Inn, a Michelin three-star restaurant situated on the banks of the River Thames in Bray, England, and owned by the renowned Roux brothers. Dressed in formal attire, as I was attending the Royal Ascot horse races nearby, I sat down to an unforgettable salad of briny Brittany lobster, rich avocado, tender mâche, sweet mango, and earthy fresh black truffles, all washed down with vintage Krug rosé champagne. I've recreated that memorable combination on many festive occasions and took it as inspiration for these most elegant tacos.
Yield makes 8 tacos
Number Of Ingredients 9
Steps:
- Gently toss the lobster, mangoes, lime juice, 3 tablespoons olive oil, and avocados in a large bowl and let marinate for no more than 30 minutes in the refrigerator; lightly season with salt, if necessary. In a bowl, toss the mâche with 2 teaspoons lemon olive oil and a pinch of salt.
- To serve, divide the dressed mâche equally between the tortillas, top with lobster filling, garnish with truffle shavings, and arrange in a taco holder. Or, lean the filled shells in a row, propped upright, on a platter. Eat right away. To build your own, place some greens and filling in a tortilla, garnish with truffles, and eat right away.
LOBSTER TOASTS WITH AVOCADO AND ESPELETTE PEPPER
A zesty lobster salad instantly turns avocado toast into something elegant and cocktail party-worthy.
Provided by Union Square Events
Yield Makes 24 toasts
Number Of Ingredients 11
Steps:
- If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4" pieces.
- Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.
- Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
- Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2" squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.
- Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
- Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.
GRILLED LOBSTER AND AVOCADO COCKTAIL
Steps:
- In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste. Gently stir in the avocado, onion, cilantro and lobster. Cover and chill for at least 30 minutes. Serve in martini glasses.
GRILLED LOBSTER AND AVOCADO COCKTAIL
From Grill It with Bobby Flay (Food Network). I'm posting it here for safekeeping, it sounds really good - I will be trying it soon and adjusting the details of the recipe. He did grill the parboiled lobster tails, which was missing from the recipe.
Provided by Recipe Reader
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste.
- Gently stir in the avocado, onion, cilantro and lobster.
- Cover and chill for at least 30 minutes. Serve in martini glasses.
Nutrition Facts : Calories 227.9, Fat 8.5, SaturatedFat 1.2, Cholesterol 79.3, Sodium 301.8, Carbohydrate 14.6, Fiber 3.5, Sugar 4.9, Protein 24.5
LOBSTER-AVOCADO COCKTAIL
Sharp pickled horseradish, savory Worcestershire sauce, anise-flavored tarragon, and peppery watercress bring a kick to creamy cubes of avocado and rich lobster. We serve this and our other seafood cocktails in glasses so that they can be appreciated from every angle; it's a great way to stretch an expensive ingredient without sacrificing any of its luxurious appeal.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk together the lime juice, horseradish, Worcestershire, honey, Tabasco, and tarragon in a medium bowl. Season with salt and pepper. Gently fold in the lobster and watercress. Scoop the avocado from its shell and fold it into the lobster mixture. Divide among 4 martini glasses.
CHILLED MAINE LOBSTER AND AVOCADO COCKTAIL
Make and share this Chilled Maine Lobster and Avocado Cocktail recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a big stockpot, bring salted water and the vinegar to a boil over high heat.
- Add in the lobsters and cover the pot.
- Return to a boil and cook for 8-10 minutes, or until the shells are bright red.
- Lift the lobsters from the pot with tongs and set them aside to drain and cool.
- When cool enough to handle, crack the shells and remove the meat; discard the shells.
- Transfer meat to a bowl, cover, and refrigerate.
- In a small saucepan, cook the potatoes in boiling salted water over med-high heat for about 15 minutes, or until tender when pierced; drain and, when cool enough to handle, cut the potatoes into ½ inch dice; put them in a bowl and set aside.
- In a small saucepan, cook the celery in boiling salted water for about 2 minutes, until bright green.
- Using a slotted spoon, remove and rinse them under cold water to set the color; set aside.
- Let the water return to a boil; add in the beet, decrease the heat, and simmer about 35 minutes, or until tender when pierced; drain and when cool enough to handle, peel and cut into ½ inch dice; set it aside.
- Cut the avocados in half lengthwise and remove the pits; peel and cut avocados into quarters.
- Using a sharp, thin knife, cut each quarter lengthwise into 1/8 inch slices, keeping the slices attached at one end.
- Fan the slices gently and set them aside.
- In a medium bowl, combine the lobster meat, potatoes, celery, and romaine.
- Add the mayonnaise, 1 tablespoon at a time, until the salad is nicely dressed.
- Season to taste with salt, white pepper, cayenne, and lemon juice.
- Fold in tarragon and chives.
- Divide the salad among 4 martini glasses or salad plates and garnish each with 2 avocado fans and a portion of the diced beets.
Nutrition Facts : Calories 571.5, Fat 21.1, SaturatedFat 3.1, Cholesterol 273.4, Sodium 984.7, Carbohydrate 38, Fiber 9.8, Sugar 3.9, Protein 58.6
LOBSTER AVOCADO COCKTAIL
Great recipe by Bobby Flay for the Food Network Magazine. This is very special and will be great for celebrating the New Year if at home!
Provided by Pat Duran
Categories Vegetable Appetizers
Time 15m
Number Of Ingredients 10
Steps:
- 1. Whisk the first 6 ingredients together with the salt and pepper to taste in a bowl.
- 2. Gently fold in the lobster, avocado and watercress. Serve layered in shot glasses, if desired.
LOBSTER COCKTAIL
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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