Ingredients

• 1 cup ketchup
• 2 tablespoons horseradish
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• Dash hot sauce
• Salt and freshly ground black pepper
• 1 cup mayonnaise
• 2 tablespoons capers, minced
• 2 tablespoons minced cornichons
• 2 tablespoons chopped fresh parsley
• 2 lemons, zest and juice
• Salt and freshly ground black pepper
• 3 tablespoons finely chopped red onion
• 2 tablespoons fresh lime juice
• Four 1-pound lobsters, cooked, cleaned, cut into 1-inch pieces, reserve 4 claws for garnish
• 2 large ripe avocados, pitted, peeled and coarsely chopped
• 3 tablespoons coarsely chopped fresh cilantro
• Salt and freshly ground black pepper
• 1 romaine heart, finely shredded, reserve 4 small leaves for garnish
• 4 lemon wedges, for garnish

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Instructions

1. For the cocktail sauce: In a small mixing bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce. Season with salt and pepper. Refrigerate until ready to use.
2. For the remoulade: Whisk together the mayonnaise, capers, cornichons, parsley and lemon zest and juice in a small mixing bowl. Season with salt and pepper. Refrigerate until ready to use. For the salad: In a medium mixing bowl, add the onions and lime juice. Let stand for a few minutes. Add the lobster meat, avocados and cilantro. Mix together well and season with salt and pepper.
3. Divide the shredded romaine lettuce evenly into 4 martini glasses. Place the lobster avocado salad on top of the lettuce. Top with 1 tablespoon of cocktail sauce and remoulade sauce. Garnish with romaine hearts, lobster claws and lemon wedges.