LOBSTER TOASTS WITH AVOCADO AND ESPELETTE PEPPER
A zesty lobster salad instantly turns avocado toast into something elegant and cocktail party-worthy.
Provided by Union Square Events
Yield Makes 24 toasts
Number Of Ingredients 11
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 AVOCADO SALAD
This cold lobster avocado salad is delicious by itself or along with a tomato, mozzarella, and basil salad and a cold glass of Chardonnay.
Provided by Tina A.
Categories Salad Seafood Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Fill a tall pot with 2 inches of water; bring to a boil. Add lobster, cover, and steam until tender, about 20 minutes. Rinse, cool, and cut lobster meat into chunks. Chill for at least 15 minutes.
- Mix vinegar, oil, soy sauce, ginger, sugar, salt, and pepper together to make the dressing.
- Mix chilled lobster with the dressing and gently mix in avocado. Serve chilled.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 6.9 g, Cholesterol 127.4 mg, Fat 18.9 g, Fiber 3.4 g, Protein 37.4 g, SaturatedFat 2 g, Sodium 753.4 mg, Sugar 0.6 g
GRILLED LOBSTER AND AVOCADO COCKTAIL
From Grill It with Bobby Flay (Food Network). I'm posting it here for safekeeping, it sounds really good - I will be trying it soon and adjusting the details of the recipe. He did grill the parboiled lobster tails, which was missing from the recipe.
Provided by Recipe Reader
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl whisk together the lime juice, honey, horseradish, Worcestershire, hot sauce and tarragon and season with salt and pepper, to taste.
- Gently stir in the avocado, onion, cilantro and lobster.
- Cover and chill for at least 30 minutes. Serve in martini glasses.
Nutrition Facts : Calories 227.9, Fat 8.5, SaturatedFat 1.2, Cholesterol 79.3, Sodium 301.8, Carbohydrate 14.6, Fiber 3.5, Sugar 4.9, Protein 24.5
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 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 AVOCADO COCKTAIL
Great recipe by Bobby Flay for the Food Network Magazine. This is very special and will be great for celebrating the New Year if at home!
Provided by Pat Duran
Categories Vegetable Appetizers
Time 15m
Number Of Ingredients 10
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 AND MANGO COCKTAIL
Categories Appetizer Mango Lobster Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill sauce, covered. Plunge the lobsters into a large kettle of boiling salted water and boil them, covered, for 10 minutes. Transfer the lobsters with tongs to a bowl and let them cool until they can be handled. Crack the shells, remove the meat, and cut it into 3/4-inch pieces. Transfer the lobster meat to a large bowl and chill it, covered. The lobster cocktail may be prepared up to this point 1 day in advance.
- Halve the mangoes by cutting just to the sides of each pit and, using a 3/4-inch melon-ball cutter, scoop the flesh from the mango halves. (There should be about 2 cups.) To the lobster meat add the mango balls, the celery, the whole endives, trimmed and sliced thin crosswise, the minced chives, and the sauce and toss mixture until it is combined. Divide the lobster mixture among 12 chilled small glasses and garnish each serving with 1 of the endive leaves and 2 of the whole chives.
CHILLED MAINE LOBSTER AND AVOCADO COCKTAIL
Make and share this Chilled Maine Lobster and Avocado Cocktail recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 571.5, Fat 21.1, SaturatedFat 3.1, Cholesterol 273.4, Sodium 984.7, Carbohydrate 38, Fiber 9.8, Sugar 3.9, Protein 58.6
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- Scoop out the seeds from the melon and discard. Slice the flesh from the skin (discard the skin) and cut into chunks, the same size as the lobster pieces. Peel the cucumber, halve lengthways, then scoop out the seeds with a melon-baller or teaspoon. Cut into chunks the same size as the melon pieces.
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