Add Lobster Cocktail Recipe

Cook and Chill Lobster (if starting from live)

If using live lobster: bring a large pot of heavily salted water to a rolling boil. Add 2 live lobsters (1–1¼ lb each) headfirst and cook 8–10 minutes once water returns to a boil for tender meat. Transfer lobsters to an ice bath to stop cooking and cool completely. Remove meat from tails, claws and knuckles, discard shells, and coarsely chop the meat into 1/2–3/4" pieces. Chill the chopped meat in the refrigerator until service. If using pre-cooked lobster meat, ensure it is fully chilled and coarsely chopped.

Reserve a couple of attractive claw or knuckle pieces for garnish and keep chilled on ice until plating.

In a medium bowl, combine 1 cup ketchup, 2 tbs prepared horseradish, 2 tbs fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Whisk until smooth and taste: add more horseradish or hot sauce if you prefer more heat, or a touch more lemon for brightness.

Cover and refrigerate the sauce for at least 30 minutes to allow flavors to meld. Bring to a cool chilled temperature before serving.

Chill serving glasses or small bowls on a tray of ice for 10 minutes so the lobster cocktail stays cold on the plate.

In a mixing bowl, gently fold the chilled chopped lobster meat with 2–3 tbs of the prepared cocktail sauce — you want the lobster lightly coated, not drowned. Reserve the remaining sauce for serving alongside or drizzled over the top.

If using avocado, toss the diced avocado with 1 tsp extra virgin olive oil and a pinch of sea salt to season lightly.

Place a small bed (about 1–2 tablespoons) of shredded lettuce in the chilled serving dish. Spoon the avocado in a small ring or layer, then mound 4 oz (about 1/2 cup) of the dressed lobster on top of the lettuce/avocado. Drizzle a little of the reserved cocktail sauce around or on top for presentation.

Garnish each cocktail with a reserved claw/knuckle piece, a sprinkle of finely snipped chives (about 1 tsp), and a lemon wedge on the rim. Add a few extra croutons, crudité, or toasted baguette slices on the side for scooping.

Serve immediately while chilled. Provide extra cocktail sauce on the side for guests who want more.