Lobster Cocktail Recipes

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.

MEYER LEMON LOBSTER COCKTAIL

Steps:

• Remove lobster meat from shell. Skewer the lobster with a 10-inch skewer.
• Whip butter and lemon juice together to make lemon butter.
• Grill lobster skewers, brushing them with the lemon butter. Season with salt and pepper.Cool lobster.
• Remove lobster from 10-inch skewers and cut into 10 bite-sized medallions. Skewer each medallion with a frill pick.
• Mix together the limoncello and club soda.
• Serve skewered medallion in limoncello cocktail.

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

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

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.

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 AND MANGO COCKTAIL

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.