RICOCHET'S LOBSTER MARTINI (appetizer)

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.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
RICOCHET'S LOBSTER MARTINI (appetizer)