Lobster-Avocado Cocktail

Ben Fink
  • Yield: 4 servings


1/3cup fresh lime juice
2tablespoons prepared horseradish, drained
2tablespoons Worcestershire sauce
2teaspoons honey
1teaspoon Tabasco sauce
1tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
1 2 1/2- 3 pound lobster, steamed and meat removed and diced
1/2cup chopped watercress
1 ripe avocado, halved, pitted, and diced


Whisk together the lime juice, horseradish, Worcestershire, honey, Tabasco, and tarragon in a medium bowl. Season with salt and pepper. Gently fold in the lobster and watercress. Scoop the avocado from its shell and fold it into the lobster mixture. Divide among 4 martini glasses.

“Reprinted from Bobby Flay’s Bar Americain Cookbook by Bobby Flay, with Stephanie Banyas and Sally Jackson Copyright © 2011.”