Best Lobster Cocktail With Continental Sauce Recipes

Lobster Cocktail image

Provided by Food Network

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.

Austrian Lobster Cocktail image

Provided by Food Network

Categories appetizer

Time 30m

Yield 10 servings

Number Of Ingredients 25

2 cups mayonnaise
2 tablespoons tomato sauce
1 1/2 pounds lobster tail meat, roughly chopped
1 medium onion, finely diced
2 anchovy fillets, finely chopped
2 teaspoons capers, finely chopped
2 sweet gherkins, finely chopped
1 tablespoon parsley, finely chopped, plus more to garnish
1 hard boiled egg, white finely chopped, yolk shaved with side of knife
1 teaspoon Worcestershire sauce
Hot sauce, to taste
1 tablespoon orange juice
1/2 lemon, juiced
Salt, to taste
Pepper, to taste
2 teaspoons mustard
2 teaspoons horseradish
1 teaspoon paprika plus more to garnish
1/2 teaspoon cayenne
1 tablespoon dry sherry
1 tablespoon cognac
1 tablespoon Cointreau
Lettuce, finely sliced
20 shrimp, cooked and peeled
Lemon wedges, to garnish

Steps:

Place mayonnaise in bowl on top of crushed ice. Add tomato sauce and 9 ounces lobster meat. In separate bowl, combine onion, anchovy, capers, gherkins, 1 tablespoon parsley, and egg white and yolk. Add this to lobster mayonnaise. Add Worcestershire sauce, several shakes hot sauce, orange juice, lemon juice, salt and pepper, mustard, horseradish, 1 teaspoon paprika, cayenne, sherry, cognac and Cointreau. Combine all ingredients carefully.
Season lettuce with salt, pepper and lemon juice. Divide among 10 champagne glasses. Place remaining lobster on top of lettuce then cover with lobster mayonnaise. Garnish with 2 shrimp, parsley, paprika and a lemon wedge. Serve cold.

Lobster Cocktail image

Provided by R.Rowand

Categories Lobster

Time 5m

Yield 6 glasses, 6 serving(s)

Number Of Ingredients 10

1 lb lobster meat, cooked
1/4 cup catsup
2 tablespoons sherry wine
1 tablespoon hot grated horseradish
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
2 teaspoons chives, chopped
2 teaspoons capers, chopped
6 leaves lettuce
6 lobster claws

Steps:

Dice the lobster meat.
In a mixing bowl blend catsup, sherry, horseradish, cayenne, lemon juice, chives and capers.
Add lobster meat.
Place lettuce leaves in 6 champagne glasses top with mixture and garnish with lobster claw and serve.