Meyer Lemon Lobster Cocktail Food

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.

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.

MEYER LEMON MARTINI

Steps:

• Combine 2 teaspoons sugar and warm water in a cocktail shaker; stir to dissolve sugar. Pour Meyer lemon juice, lemon peels, vodka, and orange liqueur into the shaker; add ice. Cover and shake vigorously.
• Remove a lemon peel from the shaker and wipe the rim of a martini glass with the peel. Dip the rim of the glass in 1 teaspoon sugar, or as needed. Strain martini into prepared glass.

SPARKLING MEYER LEMON COCKTAIL

Steps:

• Combine first 3 ingredients in a microwave-safe liquid measuring cup. Microwave at HIGH for 2 1/2 minutes; stir until sugar dissolves. Let stand 10 minutes; discard rosemary. Chill.
• Combine sugar mixture, juice, vodka, and prosecco, stirring gently. Serve immediately.

MEYER LEMON SOUR

Steps:

• Shake the first 3 ingredients vigorously in a cocktail shaker or in a large container with a lid. Pour into glasses over ice. Garnish with slices of Meyer lemon and maraschino cherries.
• Combine all the ingredients.

MEYER LEMON SPICY MARGARITA

Steps:

• Mix the lemon juice, tequila, triple sec, honey and diced jalapeno in a cocktail shaker filled with ice. Shake until very cold. Rub the lime slice around the rim of a glass and dip in salt to form a salt rim. Strain the drink into the glass.

MEYER LEMON MARTINI

Steps:

• In a martini shaker combine all ingredients except the lemon slices and sugar with a generous amount of ice. Shake vigorously for a few seconds. Rub the rim of the glass with a lemon slice and dredge in the sugar. Strain the libation from the ice into a martini glass. Garnish with the lemon slices.

MEYER LEMON BARS

Steps:

• Preheat oven to 350°. Grease a 9" x 13" baking pan and line it with parchment paper, leaving 1" of overhang on the two long sides.
• In a food processor, pulse 2 cups flour, 3/4 cup powdered sugar, and salt. Add butter and pulse until mixture resembles a coarse meal. Add ice water 1 tsp at a time if mixture is too dry. Press dough into bottom of prepared pan, pressing snugly against the inside edges.
• Bake crust for 20-25 minutes, or until golden. Set pan on a wire rack to cool slightly. Reduce oven temperature to 300°.
• Whisk together eggs and granulated sugar until well combined and pale in color. Stir in lemon zest, lemon juice, remaining 1/4 cup flour, and a pinch of salt. Pour topping over warm crust. Bake for 15-20 minutes, or until set.
• Set pan on a rack to cool. Remove squares by lifting parchment. Cut into bars. Dust with remaining 3 tbsp powdered sugar.