Chilled Maine Lobster And Avocado Cocktail

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/4 cup wine vinegar
• 2 (1 1/4 lb) live lobsters
• 3 -4 small new potatoes
• 1 celery rib, peeled and diced
• 1 medium red beets or 1 medium yellow beet
• 2 ripe hass avocadoes
• 1 cup gently packed romaine lettuce, cut into chiffonade
• 4 tablespoons mayonnaise, preferably homemade
• coarse salt, to taste
• fresh ground pepper, to taste
• cayenne, to taste
• 1/2 teaspoon fresh lemon juice
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon finely minced chives

Recipe

• 1 in a big stockpot, bring salted water and the vinegar to a boil over high heat.
• 2 add in the lobsters and cover the pot.
• 3 return to a boil and cook for 8-10 minutes, or until the shells are bright red.
• 4 lift the lobsters from the pot with tongs and set them aside to drain and cool.
• 5 when cool enough to handle, crack the shells and remove the meat; discard the shells.
• 6 transfer meat to a bowl, cover, and refrigerate.
• 7 in a small saucepan, cook the potatoes in boiling salted water over med-high heat for about 15 minutes, or until tender when pierced; drain and, when cool enough to handle, cut the potatoes into ½ inch dice; put them in a bowl and set aside.
• 8 in a small saucepan, cook the celery in boiling salted water for about 2 minutes, until bright green.
• 9 using a slotted spoon, remove and rinse them under cold water to set the color; set aside.
• 10 let the water return to a boil; add in the beet, decrease the heat, and simmer about 35 minutes, or until tender when pierced; drain and when cool enough to handle, peel and cut into ½ inch dice; set it aside.
• 11 cut the avocados in half lengthwise and remove the pits; peel and cut avocados into quarters.
• 12 using a sharp, thin knife, cut each quarter lengthwise into 1/8 inch slices, keeping the slices attached at one end.
• 13 fan the slices gently and set them aside.
• 14 in a medium bowl, combine the lobster meat, potatoes, celery, and romaine.
• 15 add the mayonnaise, 1 tablespoon at a time, until the salad is nicely dressed.
• 16 season to taste with salt, pepper, cayenne, and lemon juice.
• 17 fold in tarragon and chives.
• 18 divide the salad among 4 martini glasses or salad plates and garnish each with 2 avocado fans and a portion of the diced beets.