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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