Seafood recipe like a lemony lobster martini

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This article was published 30/06/2004 (7998 days ago), so information in it may no longer be current.

THINK of this as a lobster ceviche or a seafood martini — either way, a mouthwatering ingredient meets a fresh lemon flavour to pleasing effect.

The recipe for the limoncello-lobster cocktail was developed by Deb Fabricant, who’s been a cooking school and restaurant owner, and currently runs her own entertaining business in Los Angeles.

You’ll realize that, since the seafood is grilled, this isn’t literally a ceviche preparation, in which raw seafood is “cooked” only by being marinated in citrus juice, usually lime or lemon.

The similarity is that the recipe has a crucial lemon ingredient — in this case, tangy limoncello, the traditional lemon-based Italian liqueur with its distinctive flavour. The well-seasoned results may also be served as an appetizer in martini-shaped cocktail glasses.

Fabricant points out that the recipe is versatile: If lobster isn’t available, shrimp, scallops, halibut, salmon or swordfish may be used.

Limoncello lobster cocktail

900 g (2 lbs) fresh lobster tails, or other seafood as desired

Olive oil

Sea salt and freshly ground white pepper

Juice of 2 grapefruit

60 ml (1/4 cup) limoncello liqueur

Fresh lemon grass stalks, for garnish

Limoncello Salsa and Vinaigrette (recipe follows)

Split each lobster tail and clean. Brush with olive oil and season with salt and pepper. Brush with grapefruit juice and limoncello and let sit for 20 minutes, basting frequently with additional grapefruit juice and limoncello.

Grill the lobsters over hot coals until just done, brushing with additional grapefruit juice and limoncello, about 5 to 7 minutes. Do not overcook.

Remove meat from the shells and separate into chunks. Divide among 4 or 6 martini glasses. Top with Limoncello Salsa and Vinaigrette, and garnish with a “swizzle stick” of lemon grass.

Makes 6 appetizer servings, or 4 entree servings.

Limoncello Salsa and Vinaigrette

3 ripe tomatoes, diced

1 English cucumber, diced

1 yellow bell pepper, diced

1 red bell pepper, diced

1/2 sweet onion (preferably Vidalia or Maui), diced

1 bunch cilantro, chopped

Zest of 1 lemon

Combine all ingredients in a large bowl.

Vinaigrette

45 ml (3 tbsp) freshly squeezed lemon juice

15 ml (1 tbsp) limoncello liqueur

30 ml (2 tbsp) minced chives

10 ml (2 tsp) lemon zest

15 ml (1 tbsp) honey mustard

180 ml (3/4 cup) extra-virgin olive oil

15 ml (1 tbsp) minced fresh parsley

Whisk together the lemon juice, limoncello, chives, lemon zest and mustard until smooth. Slowly add the oil while whisking until the dressing thickens. Add the parsley and pour over lobster cocktails.