This dish from Bobby Flay’s Bar Americain Cookbook (Clarkson Potter, 2011) is a great way to stretch an expensive ingredient without sacrificing any of its luxurious appeal. Sharp pickled horseradish, savory Worcestershire sauce, anise-flavored tarragon, and peppery watercress bring a kick to creamy cubes of avocado and rich lobster. At Bar Americain, Bobby Flay and his team serve this and their other seafood cocktails in glasses so that they can be appreciated from every angle.
Recipe from Bobby Flay’s Bar Americain Cookbook:
1?3 cup fresh lime juice
2 tablespoons prepared horseradish, drained
2 tablespoons Worcestershire sauce
2 teaspoons honey
1 teaspoon Tabasco sauce
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
1 (2 1?2- to 3-pound) lobster, steamed and meat removed and diced
1?2 cup 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.