Lobster Cocktail

A sophisticated lobster cocktail with grilled basted lobster tail meat served with a cool vegetable salsa and citrus vinaigrette.

Ingredients:

• 2 pounds fresh lobster tails
• Olive oil
• Sea salt and freshly ground
• white pepper
• Juice of 2 grapefruits
• 1/4 cup Caravella Limoncello
• Fresh lemon grass
• Caravella Limoncello Salsa and Vinaigrette (recipe follows)
• Combine the following ingredients in a large bowl:
• 3 ripe tomatoes, diced
• 1 English cucumber, diced
• 1 yellow and 1 red pepper, diced
• 1/2 sweet onion (Vidalia or Maui), diced
• 1 bunch cilantro, chopped
• Zest of 1 lemon
• Vinaigrette:
• 3 tablespoons freshly squeezed lemon juice
• 1 tablespoon Caravella Limoncello
• 2 tablespoons minced chives
• 2 teaspoons lemon zest
• 1 tablespoon honey mustard
• 3/4 cup extra virgin olive oil
• 1 tablespoon minced fresh parsley

Directions:

1. Split each lobster and clean. Brush with olive oil and season with salt and pepper. 2. Brush lobster with grapefruit juice and limoncello and let sit for 20 minutes, basting frequently with additional grapefruit juice and limoncello. 3. Grill the lobsters over hot coals until just done, brushing with additional grapefruit juice and limoncello, about 5-7 minutes. Do not overcook! 4. Remove meat from the shells and separate into chunks. Place into martini glasses 5. Top with Caravella Limoncello Salsa and Vinaigrette and garnish with a swizzle stick of lemongrass. Directions for salsa and vinaigrette- Whisk together the lemon juice, chives, zest and mustard until smooth. Slowly add the oil while whisking until the dressing thickens. Add the parsley and pour over lobster cocktails. Garnish with lemongrass swizzle sticks. Note: Recipe can be used with shrimp, scallops, halibut, salmon or swordfish. Serves 6 as an appetizer or 4 as an entree. Developed for Caravella Limoncello by Deborah Fabricant. Please remember to drink responsibly.

Number of Servings: 4-6