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RICOCHET'S LOBSTER MARTINI (appetizer) Recipe | |
Appetizer | |
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Ingredients:
12 ounces cooked lobster meat 4 ounces peeled and seeded English cucumber, cut into sticks 1 ripe avocado, peeled, pitted and cubed 4 ounces baby lettuces About 1/3 cup Olive & Vermouth Vinaigrette (see recipe) 1 lime, peeled and segmented 3 dill sprigs, chopped Salt if needed 4 pimiento-stuffed olives 1 lemon, cut into wedges
Directions:
Place lobster, cucumber, avocado and lettuces in separate bowls, toss each with some of the vinaigrette. Combine all dressed ingredients in a bowl; scatter in lime segments and dill; toss again. Taste and add more dressing, and salt, if needed. OLIVE & VERMOUTH VINAIGRETTE This dressing keeps well in the refrigerator for several days. Shake or stir before using. 3/4 cup extra virgin olive oil 6 tablespoons Champagne vinegar 1/4 cup dry vermouth 2 tablespoons brine from olive jar 1 small shallot, minced 1/4 cup chopped pimiento-stuffed olives Salt and pepper to taste Combine the olive oil, vinegar, vermouth and olive brine in a blender; add the shallot and blend on high speed for 1 to 2 minutes. Add the olives, salt and pepper and blend again quickly. Taste and adjust seasonings. Transfer to a jar with a tight-fitting lid and refrigerate until ready to use. Yields about 2 cups. PER TABLESPOON: 49 calories, 0 g protein, 0 g carbohydrate, 5 g fat (1 g saturated), 0 mg cholesterol, 61 mg sodium, 0 g fiber. Divide the mixture onto serving plates, or into oversized martini glasses. Top each with an olive and add a lemon wedge on the side. Note: Shrimp or rock shrimp may be used instead of lobster. PER SERVING: 246 calories, 18 g protein, 9 g carbohydrate, 16 g fat (2 g saturated), 81 mg cholesterol, 419 mg sodium, 4 g fiber. Serves 4.
246 calories
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