Best Seafood Martini Recipes

Seafood Martini image

Provided by Galley Wench

Categories Lobster

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 (8 ounce) bottle clam juice
1 cup chopped fresh cilantro
3/4 cup canned crushed tomatoes in puree
1/4 cup unseasoned rice vinegar
2 tablespoons fresh lime juice
2 teaspoons prepared white horseradish
1 teaspoon hot pepper sauce
1 garlic clove, pressed
1 cup plum, tomatoes cut into 1/4 inch cubes (about 3 large tomatoes)
1 cup avocado, peeled and pitted, cut into 1/3 inch cubes
1 1/2 cups cooked lump crabmeat, cut into 1/2 inch cubes (5 to 6 oz.)
16 cooked peeled deveined medium shrimp
1 1/2 cups cooked lobster meat (5 to 6 oz., cut into 1/2 inch cubes)
lime wedge
fresh cilantro, sprigs

Steps:

Gazpacho Sauce:.
In a medium size bowl stir together clam juice, cilantro, tomatoes with puree, vinegar, lime juice, horseradish, hot pepper sauce and garlic. Season sauce to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. Can be made 24 hours in advance. Keep refrigerated.
To assemble:.
Divide tomatoes, then avocado among 4 large martini glasses or deep goblets.
Top with crab, dividing equally.
Pour about 1/4 cup gazpacho sauce over crab in each glass.
Divide shrimp, then lobster among glasses.
Divide remaining sauce among glasses. Garnish with lime wedges and cilantro sprigs and serve.

Nutrition Facts : Calories 190.1, Fat 6.5, SaturatedFat 0.9, Cholesterol 75.6, Sodium 491.1, Carbohydrate 16.4, Fiber 3.6, Sugar 6.6, Protein 17.6

SEAFOOD MARTINI image

Yield 4 servings

Number Of Ingredients 17

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.