Maine Lobster Cocktail Recipe

Cook lobster (if starting from live)

Bring 4 cups of water and 2 tablespoons butter to a simmer in a large pot. If steaming, add a steamer rack and place lobsters on top, cover and steam 8–12 minutes depending on size until shell is bright red and the meat registers 135–140°F (or opaque and firm). For poaching, gently submerge lobster in just-simmering butter-infused liquid for 6–8 minutes. Remove and plunge into an ice bath for 2 minutes to stop cooking.

When cool enough to handle, remove tails, claw and knuckle meat: twist tail from body, crack shell and pull meat out in one piece. Remove claw meat and cut larger pieces into 1/2–3/4" chunks. Keep chilled in refrigerator until assembly.

Toss mixed baby lettuces with a pinch of salt and a squeeze of half the lemon (reserve remaining). Arrange on chilled plates or martini/serving glasses for classic cocktail presentation. Refrigerate until ready to plate.

Thinly slice celery and very gently toss with lobster meat, half the chopped chives, a pinch (about 1/4 tsp) of sea salt, a grind of pepper and a squeeze of the remaining lemon to finish the lobster pieces. Do not overdress—lobster should remain the star.

Scoop the flesh of the avocado into a small blender or food processor. Add 2 tablespoons yuzu juice, 1/2 cup mayonnaise, minced garlic and 2 tablespoons neutral oil.

Blend until smooth, scraping down the sides as needed. If mixture is too thick for piping or drizzling, add cold water 1 tablespoon at a time (up to 2 tablespoons) to reach a silky, slightly thick aïoli consistency.

Season with 1/2 teaspoon salt and 1/4 teaspoon white or black pepper. Taste and adjust acidity with an extra teaspoon yuzu or a squeeze of lemon if needed. Transfer to a squeeze bottle or piping bag and refrigerate until plating.

In a small bowl whisk together 1/4 cup fresh orange juice, 1 teaspoon champagne vinegar and 1 teaspoon honey until honey dissolves.

Slowly whisk in 2 tablespoons extra-virgin olive oil until emulsified. Stir in 1 teaspoon finely grated orange zest and season with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. Taste and adjust sweetness or acidity; refrigerate briefly if not using immediately.

If serving in glasses: divide lettuce among 4 chilled cocktail glasses or small bowls (about 1/2 cup per serving plate). If plating on plates, make a small nest of leaves at the center.

Spoon or place chilled lobster pieces atop the greens (about 3–4 oz of meat per serving). Drizzle a light spoonful (about 1 teaspoon) of orange dressing over the lobster and around the leaves to lightly glaze — do not saturate.

Using the squeeze bottle or piping bag, add 1–2 decorative dots or a thin line of the avocado–yuzu aïoli over the lobster and plate for contrast (about 1 tablespoon per serving).

Finish each plate with a few microgreens or a small dill sprig, sprinkle remaining chopped chives, and optionally place a scant teaspoon of caviar or salmon roe on top of one lobster piece for luxury. Finish with a tiny squeeze (1/2 tablespoon) of extra yuzu or lemon over the top and a final crack of black pepper.

Serve immediately so lobster is chilled but not cold and aïoli and dressing are fresh. Provide extra lemon and a small spoon for the roe if present.