Lobster Cocktail

Date: 2010.02.16 | Category: Cooking | Tags: fruit,hors d'oeuvres,seafood,vegetarian

I can’t help but pine for all things lobster, crab and shrimp.  As you know by now, I am highly allergic and haven’t always been.  If one has had something and it’s taken away, one knows what one misses.  However, if one never had the taste, it would never be missed.  I miss those creatures of the sea that make their life inside a shell.

This recipe came from a Williams-Sonoma cookbook.  It sounds flavorful and the girls in my life who have tasted it at my ‘girl parties’ of yesteryear have delighted in it.  It looks gorgeous in a giant, over-sized martini glass in the center of your table.

Ingredients:

1/4 lb. freshly cooked lobster meat
1 large ripe avocado
I large red grapefruit (sometimes I use a blood orange)
1 Tbsp. extra-virgin olive oil
1 tsp. fresh lemon juice
1 Tbsp. fresh chives
seat salt

Cut or tear the lobster into small bites.  Halve, pit and chop into small pieces the avocado.  Set aside.

In a new bowl, peel the grapefruit and allow each section to come apart.  Allow any juices to fall into bowl as well.

Separately, whisk together the olive oil, lemon juice, and chives to make a dressing.  Season to taste with salt.  Add the lobster and avocado to the bowl with the grapefruit.  Drizzle with the dressing and toss to coat evenly.  Serve immediately in the fanciest pedestal display piece you have.

If your grapefruit pieces are too large to be eaten in one bite, I will cut each section in half (thus releasing more juices into the bowl!).  You can also double or triple this recipe for an outstanding lobster salad for your summertime BBQ.

xo–me