Ingredients with Measurements:
- 2 lobster tails
- 1 ripe mango, peeled and diced
- 1/4 red onion, finely chopped
- 1/4 red bell pepper, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup ketchup
- 1/4 cup horseradish
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce
- 1 tbsp lemon juice
- 1/4 tsp celery salt
Special equipment needed:
- Large pot for boiling lobster
- Mixing bowl
- Cocktail glasses
Step-by-step instructions:
1. Fill a large pot with water and bring to a boil. Add the lobster tails and boil for 8-10 minutes or until cooked through. Remove from the pot and let cool.
2. While the lobster is cooling, prepare the mango salsa. In a mixing bowl, combine the diced mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, salt, and black pepper. Mix well and set aside.
3. In another mixing bowl, combine the ketchup, horseradish, Worcestershire sauce, hot sauce, lemon juice, and celery salt. Mix well and set aside.
4. Once the lobster has cooled, remove the meat from the shells and chop into bite-sized pieces.
5. To assemble the lobster cocktail, divide the chopped lobster between four cocktail glasses. Spoon the mango salsa over the lobster, then top with the cocktail sauce.
6. Garnish with additional cilantro or lime wedges, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
5. Temperature:
Boiling water for lobster
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 2g
Carbohydrates: 20g
Protein: 23g
Sodium: 760mg
Substitutions for ingredients:
- Shrimp or crab can be used instead of lobster
- Pineapple or papaya can be used instead of mango
- Green onion or shallot can be used instead of red onion
- Green bell pepper or poblano pepper can be used instead of red bell pepper
- Habanero or serrano pepper can be used instead of jalapeño
Variations:
- Add diced avocado to the mango salsa
- Use a different type of seafood, such as scallops or clams
- Serve the cocktail sauce on the side for dipping
- Add a splash of tequila or vodka to the cocktail sauce for a boozy twist
Tips and tricks:
- Make sure to remove the lobster meat from the shells while it is still warm to make it easier to chop
- Adjust the amount of jalapeño and hot sauce to your desired level of spiciness
- Chill the cocktail glasses in the refrigerator before assembling the cocktail for an extra refreshing treat
Storage instructions:
The lobster cocktail is best served immediately, but can be stored in the refrigerator for up to 24 hours.
Reheating instructions:
The lobster cocktail should not be reheated, as the seafood and mango salsa will become mushy and lose their texture.
Presentation ideas:
Serve the lobster cocktail in a martini glass for an elegant presentation.
Garnishes:
Garnish with additional cilantro or lime wedges.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables, such as zucchini or asparagus
- Rice pilaf
- Garlic bread
Troubleshooting advice:
- If the cocktail sauce is too thick, add a splash of water or lemon juice to thin it out
- If the mango salsa is too sweet, add more lime juice or jalapeño to balance the flavors
Food safety advice:
- Make sure to cook the lobster thoroughly to avoid any risk of foodborne illness
- Store leftovers in the refrigerator and consume within 24 hours
Food history:
The lobster cocktail is a modern twist on the classic shrimp cocktail, which originated in the United States in the early 20th century.
Flavor profiles:
The sweet and tangy mango salsa pairs perfectly with the savory and slightly spicy cocktail sauce, while the tender and succulent lobster adds a luxurious touch.
Serving suggestions:
Serve the lobster cocktail as an appetizer or light lunch.
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