Chilled Maine Lobster And Avocado Cocktail Food

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.

GRILLED LOBSTER AND AVOCADO COCKTAIL

Steps:

• Heat grill to medium. Place lobsters on the grill, cut side down, and cook until slightly charred and just cooked through. Remove meat and coarsely chop.
• Whisk together lime juice, honey, horseradish, Worcestershire, hot sauce, tarragon, and olive oil in a medium bowl. Season with salt and pepper, to taste. Add the grilled lobster meat, avocado, and watercress. Serve in martini glasses and garnish with a lime wedge.

LOBSTER COCKTAIL

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.

LOBSTER AVOCADO COCKTAIL

Steps:

• 1. Whisk the first 6 ingredients together with the salt and pepper to taste in a bowl.
• 2. Gently fold in the lobster, avocado and watercress. Serve layered in shot glasses, if desired.

LOBSTER AVOCADO COCKTAILS

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.

LOBSTER SALAD COCKTAIL

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.

CHILLED MAINE LOBSTER AND AVOCADO COCKTAIL

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.

LOBSTER SALAD COCKTAIL

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 lemon slices.

LOBSTER TOASTS WITH AVOCADO AND ESPELETTE PEPPER

Steps:

• If using live lobster, bring a large pot of generously salted water to a boil and prepare a large bowl of ice water. Add lobster to boiling water, cover, and cook for 9 minutes, until shell is bright red all over. Drain and transfer lobster to ice water to cool. Remove meat from claws, knuckles, and tail; pat lobster meat dry with paper towels and cut into 1/4" pieces.
• Combine mayonnaise, crème fraîche, 1 tsp. lemon juice, lemon zest, 1 tsp. tarragon, and chives in a medium bowl. Fold in lobster meat and season with salt.
• Mash avocado in a small bowl with remaining 1 tsp. lemon juice and season with salt.
• Meanwhile, preheat oven to 350°F. Cut brioche into twenty-four 1 1/2" squares. Toast on rimmed baking sheet until lightly browned and dry, about 12 minutes.
• Spread avocado on toasts and top with lobster salad. Sprinkle with espelette pepper and tarragon and serve.
• Lobster salad can be made up to 2 days in advance; refrigerate in an airtight container. Toasts can be made up to 2 days in advance; store in airtight container at room temperature.

LOBSTER COCKTAIL

Steps:

• Dice the lobster meat.
• In a mixing bowl blend catsup, sherry, horseradish, cayenne, lemon juice, chives and capers.
• Add lobster meat.
• Place lettuce leaves in 6 champagne glasses top with mixture and garnish with lobster claw and serve.

PRAWN & AVOCADO COCKTAIL

Steps:

• Shred lettuce.
• Peel and cut avocado in fan like shapes.
• Mix ketchup, mayonnaise, Tabasco and brandy together until an even pink colour.
• Mix prawns into sauce, approx a handful per person.
• Serve on top of lettuce with avocado on side of plate.