CHILLED MAINE LOBSTER AND AVOCADO COCKTAIL

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Chilled Maine Lobster and Avocado Cocktail image

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

1/4 cup white wine vinegar
2 (1 1/4 lb) live lobsters
3 -4 small new potatoes
1 celery rib, peeled and diced
1 medium red beets or 1 medium yellow beet
2 ripe Hass avocadoes
1 cup gently packed romaine lettuce, cut into chiffonade
4 tablespoons mayonnaise, preferably homemade
coarse salt, to taste
fresh ground white pepper, to taste
cayenne, to taste
1/2 teaspoon fresh lemon juice
1 tablespoon chopped fresh tarragon
1 tablespoon finely minced chives

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

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