Photo by Jonathan Timmes

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5 servings

    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.
  • from Patrick O'Connell of The Inn at Little Washington, Washington, VA

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