Lobster-Avocado Cocktail

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 This recipe is from Chef Bobby Flay for The Food Network magazine. My brother Bobby was bringing down lobsters to us and we decided to make an appetizer and a main dish from his generous gift. We did really like this - there was a little too much liquid in the final bowl -so we served it into coupe glasses with a slotted spoon.


1/2 cup fresh lime juice 

2 teaspoons honey 

2 tablespoons horseradish, drained 

1 tablespoon Worcestershire sauce 

1 teaspoon hot sauce 

1 tablespoon chopped fresh tarragon 

Kosher salt and freshly ground pepper 

2 cups coarsely chopped lobster meat 

1 avocado, peeled, pitted and diced 

1/4 cup chopped watercress leaves


Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl. 

Gently fold in the lobster, avocado and watercress. 

Serve in shot glasses, if desired.

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