LOBSTER AVOCADO COCKTAILS

Lobster Avocado Cocktails image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 20

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1 cup ketchup
2 tablespoons horseradish
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
Dash hot sauce
Salt and freshly ground black pepper
1 cup mayonnaise
2 tablespoons capers, minced
2 tablespoons minced cornichons
2 tablespoons chopped fresh parsley
2 lemons, zest and juice
Salt and freshly ground black pepper
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
Four 1-pound lobsters, cooked, cleaned, cut into 1-inch pieces, reserve 4 claws for garnish
2 large ripe avocados, pitted, peeled and coarsely chopped
3 tablespoons coarsely chopped fresh cilantro
Salt and freshly ground black pepper
1 romaine heart, finely shredded, reserve 4 small leaves for garnish
4 lemon wedges, for garnish

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.