Lobster Cocktail Food

LOBSTER COCKTAIL

Lobster Cocktail image

What an awesome appetizer for a dinner party You can sub lobster meat for shrimp or crab just be sure to garnish accordingly.

Provided by R.Rowand

Categories Lobster

Time 5m

Yield 6 glasses, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lobster meat, cooked
1/4 cup catsup
2 tablespoons sherry wine
1 tablespoon hot grated horseradish
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
2 teaspoons chives, chopped
2 teaspoons capers, chopped
6 leaves lettuce
6 lobster claws

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.

LOBSTER SALAD COCKTAIL

Lobster Salad Cocktail image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/3 cup mayonnaise
1 teaspoon lemon zest
1 lemon, juiced
Salt and freshly ground black pepper
1 stalk finely chopped celery
1 finely chopped shallot
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped chives
3 lobster tails cooked (about 1 pound lobster meat), chopped
Lemon slices, for garnish
Dry rub, for garnish (recommended: Neelys)

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 SALAD COCKTAIL

Lobster Salad Cocktail image

Make and share this Lobster Salad Cocktail recipe from Food.com.

Provided by frozenmargarita

Categories Lobster

Time 10m

Yield 4 glasses, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup mayonnaise
1 teaspoon lemon zest
1 lemon, juiced
salt & freshly ground black pepper
1 stalk finely chopped celery
1 finely chopped shallot
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped chives
3 lobster tails, cooked chopped (about 1 pound lobster meat)
lemon slice, for garnish

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 AND MANGO COCKTAIL

Lobster and Mango Cocktail image

Categories Appetizer Mango Lobster Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 12

Number Of Ingredients 10

Ingredients

1/3 cup mayonnaise
1/3 cup plain yogurt
2 tablespoons Cognac
1 tablespoon ketchup
1 tablespoon fresh lemon juice, or to taste
four 1 1/2-pound live lobsters
3 firm-ripe mangoes
1 cup finely diced celery
4 whole Belgian endives plus 12 leaves for garnish
3 tablespoons minced fresh chives plus 24 whole chives for garnish

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.

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