The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Lobster Cocktail Parfaits


Cocktail Sauce

1½ cups ketchup

¼ cup prepared horseradish

1 teaspoon vodka

1 teaspoon Worcestershire sauce

1 tablespoon freshly squeezed lemon juice

Salt and freshly ground black pepper

To Serve

2 lemons, pith and rind removed, sectioned Cocktail sauce (recipe above)

2 cups cooked lobster knuckles or tail meat cut into ½-inch pieces

3 ripe avocados, peeled, pitted, and diced

1 cup cocktail sauce

15 celery heart leaves


Cocktail Sauce

  1. 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

  1. Cut the lemon segments in half.
  2. 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.
  3. Garnish the cocktail parfaits with lemon segments and celery leaves.
Print Recipe