LOBSTER-AVOCADO COCKTAIL
Steps:
- Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl.
- Gently fold in the lobster, avocado and watercress. Serve in shot glasses, if desired.
LOBSTER COCKTAIL
Provided by Food Network
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
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
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 SALAD COCKTAIL
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine mayonnaise, lemon zest, lemon juice, salt and pepper, celery, shallot, tarragon and chives in a bowl.
- Add lobster meat to mayonnaise sauce and combine.
- Rub the rim of 4 martini glasses with a lemon. Dip the rim in some dry rub. Divide the lobster salad between the 4 glasses. Garnish with dry rub and lemon slices.
LOBSTER WITH LEMON & HERB BUTTER SAUCE
Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 11
Steps:
- To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
- To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
- To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share - dip the tail meat, claws and crusty bread into the sauce.
Nutrition Facts : Calories 649 calories, Fat 61 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
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