Lobster Cocktail Parfaits

By LRay

The Local Palate, December 2014, page 62.

Ingredients

• 1 1/2 cups ketchup
• 1/4 cup prepared horseradish
• 1 teaspoon vodka
• 1 teaspoon Worcestershire sauce
• 1 tablespoon freshly squeezed lemon juice
• Salt and freshly ground black pepper
• 2 lemons, pith and rind removed, sectioned Cocktail sauce (recipe above)
• 2 cups cooked lobster knuckles or tail meat cut into 1/2-inch pieces
• 3 ripe avocados, peeled, pitted, and diced
• 1 cup cocktail sauce
• 15 celery heart leaves

Details

Servings 1
Adapted from thelocalpalate.com

Preparation

Step 1

Directions

Cocktail Sauce

Combine ketchup, horseradish, vodka, Worcestershire, and lemon juice in a bowl and whisk until thoroughly incorporated. Season with salt and pepper. The cocktail sauce can be made up to 3 days ahead of time and stored in the refrigerator until ready to use.

To Serve

Cut the lemon segments in half.

Place a dollop of cocktail sauce in the bottom of each of 5 rocks glasses. Add 3–4 pieces of lobster. Place a layer of diced avocado on top of the lobster. Add another dollop of cocktail sauce on top of the avocado. Add a second layer of lobster.

Garnish the cocktail parfaits with lemon segments and celery leaves.