Lobster-Avocado Cocktail

  • Yield 4 servings

Serve this and other seafood cocktails in glasses so that they can be appreciated from every angle; it’s a great way to stretch an expensive ingredient without sacrificing any of its luxurious appeal.

Ben Fink


1/3 cup fresh lime juice
2 tablespoons prepared horseradish, drained
2 tablespoons Worcestershire sauce
2 teaspoons honey
1 teaspoon Tabasco sauce
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
1 2 1/2- 3 pound lobster, steamed and meat removed and diced
1/2 cup chopped watercress
1 ripe avocado, halved, pitted, and diced


  1. Whisk together the lime juice, horseradish, Worcestershire, honey, Tabasco, and tarragon in a medium bowl. Season with salt and pepper. Gently fold in the lobster and watercress. Scoop the avocado from its shell and fold it into the lobster mixture. Divide among 4 martini glasses.

Reprinted from Bobby Flay’s Bar Americain Cookbook by Bobby Flay, with Stephanie Banyas and Sally Jackson Copyright © 2011.




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