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Chef Don's
Favorite Appetizer Recipes
Lobster and Crab Martini
Serves 4-6
12 to 15 Asparagus Stalks
3/4 cup Mayonnaise
1/4 cup Sour Cream
2 Tbsp. Dijon Mustard
2 Roma Tomatoes, diced
juice and zest of 1 Lemon
1 pound Crab Meat, cleaned, picked and cooked
1 pound Lobster Meat, cooked and chopped
1 clove Garlic, minced
Salt and Pepper to taste
Old Bay Seasoning as needed
Lemon Wedges, for garnish and glass rim
Olives, for garnish
Green Leaf Lettuce for glasses
In
a large pot bring salted water to a boil and blanch the asparagus by
placing them in boiling salted water for 1 minute, and immediately
shocking them in an ice water bath. Trim the very bottom of the
asparagus and discard. Cut off the top 2 inches of the asparagus and
set aside for garnish. Finely chop the remaining asparagus. In a medium
bowl, combine the asparagus with the mayonnaise, sour cream, mustard,
tomatoes, lemon zest and lemon juice. Gently fold the crabmeat and
lobster into the asparagus mixture and season with salt, pepper and
garlic. Using the extra lemon juice wet the rim of the martini glass
and dip it into the crab boil seasoning. Line the inside of the glass
with green leaf lettuce. Put the crab mixture into the prepared glass
and serve with the asparagus tops, lemon wedges, and olives as garnish.
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