SEAFOOD MARTINI

SEAFOOD MARTINI image

Yield 4 servings

Number Of Ingredients 17

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Gazpacho Sauce:
One 8-ounce bottle clam juice
1 C chopped fresh cilantro
3/4 C canned crushed tomatoes with puree
1/4 C unseasoned rice vinegar
2 T fresh lime juice
2 t prepared white horseradish
1 t hot pepper sauce
1 garlic clove, pressed
Seafood:
1 C 1/4-inch cubes seeded plum tomatoes (from about 3 large)
1 C 1/3 inch cubes peeled pitted avocado
1 1/2 C cooked lump crabmeat (5-6 oz), cut into 1/2-inch cubes
16 cooked peeled deveined medium shrimp
1 1/2 C shelled cooked lobster meat (5-6 oz), cut into 1/2-inch cubes
Lime wedges
Fresh cilantro sprigs

Steps:

For Gazpacho Sauce: Stir ingredients in medium bowl; season to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. Can be made one day ahead - keep refrigerated. For Seafood: Dividie tomatoes, then avocado among 4 large Martini glasses. Top with crab, dividing equally. Pour about 1/4 C gazpacho sauce over crab in each glass. Divide shrimp, then lobster among glasses. Divide remaining sauce among glassess. Garnish with lime wedges and cilantro sprigs; serve.