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Spiny Lobster Cocktail
Ingredients
6 servings:
18 ounces fresh raw lobster meat or whole lobster
- 3 ounces per serving (chef’s recommendation)
1 small cucumber or zucchini
1 lime or lemon all for garnish
2 tablespoons of minced garlic
¼ cup chopped onions
¼ cup lime juice
¼ teaspoon of paprika powder (will be used for garnish)
Ice bath for quick cooling cooked lobster meat
Cocktail sauce ingredients:
1 cup heavy mayonnaise (dairy free mayonnaise is ok)
1 tablespoon (pre)roasted minced garlic
1 tablespoon paprika powder (helps give that radiant color)
1 tablespoon chopped parsley.
2 tablespoon Worcestershire sauce
1 teaspoon of hot sauce or according to preference
½ teaspoon salt
2 teaspoons lime juice
Boiling of lobster method.
In a medium pot add 4 cups water to a boil with salt to taste.
Add minced garlic, chopped onions, and lime juice to water and bring to a boil.
Submerge raw lobster meat to seasoned boiling water.
Let boil at a very low level for approximately 6 minutes depending on the thickness of lobster junks.
Remove lobster from boiling water once it doesn’t look translucent to the middle.
Immediately place in prepared ice bath to avoid over cooking.
Remove from ice water after 3 mins use a small colander
or dry with a paper towel.
Cut meat to desirable portions and refrigerate.
Cocktail sauce method.
In a small mixing bowl add all ingredients together, using a whisk to mix until sauce is light pink and all ingredients are uniformly mixed. Add salt to taste. More spice could be added depending on your ‘spice” preference.
Serve in a martini glass on a nest of tossed salad or shredded salad leaves.
Decorate with lime wheel, cucumber twist or tomato wedges.
Use extra paprika to sprinkle on lobster meat and your Calabash cocktail sauce.
