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Lobster CocktailFrom Italian Cooking and Living, February/March 2005|
1 tablespoon ketchup
2 tablespoons mayonnaise
1 teaspoon heavy cream
2 teaspoons sweet Marsala
1 teaspoon white wine vinegar
2 tablespoons extra-virgin
olive oil
salt and freshly ground pepper
2 cups shredded Romaine
lettuce, plus 4 extra leaves
2 frozen lobster tails, thawed and shelled
2 tablespoons capers packed in brine, rinsed
In a bowl, combine the ketchup, mayonnaise, heavy cream and Marsala. Stir and set aside. In a separate bowl, whisk the vinegar with the olive oil, and season with salt and pepper. Add the shredded lettuce, toss to coat, and set aside. Arrange the whole lettuce leaves in 4 martini glasses, and distribute the shredded lettuce on top. Chop the lobster tails, and add to the glasses. Pour the Marsala sauce on top, and garnish with the capers. Serves 4
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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