Lobster And Mango Cocktail Recipes

LOBSTER-AVOCADO COCKTAIL

Lobster-Avocado Cocktail image

Provided by Bobby Flay

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup fresh lime juice
2 teaspoons honey
2 tablespoons horseradish, drained
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground pepper
2 cups coarsely chopped lobster meat
1 avocado, peeled, pitted and diced
1/4 cup chopped watercress leaves

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 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.

LOBSTER AVOCADO COCKTAILS

Lobster Avocado Cocktails image

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1 cup ketchup
2 tablespoons horseradish
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
Dash hot sauce
Salt and freshly ground black pepper
1 cup mayonnaise
2 tablespoons capers, minced
2 tablespoons minced cornichons
2 tablespoons chopped fresh parsley
2 lemons, zest and juice
Salt and freshly ground black pepper
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
Four 1-pound lobsters, cooked, cleaned, cut into 1-inch pieces, reserve 4 claws for garnish
2 large ripe avocados, pitted, peeled and coarsely chopped
3 tablespoons coarsely chopped fresh cilantro
Salt and freshly ground black pepper
1 romaine heart, finely shredded, reserve 4 small leaves for garnish
4 lemon wedges, for garnish

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.

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