Name: Lobster cocktail
Yield: Serves 4
Cuisine: Mexican
Ingredients: 700-800 g fresh, live lobster; 1 big chipotle chilli, deseeded and rehydrated in a little just-boiled water, then drained, chopped and mashed to a paste, or the equivalent amount of chipotle paste; a small pinch of ground cloves (be careful, as too much could overpower the whole dish); ½ medium red onion, finely diced; 1 small ripe Hass avocado; 1 big clove of garlic, finely chopped; 2 very ripe tomatoes, medium diced; 100 g slice of fresh pineapple, peeled and medium diced; juice of 2 small juicy limes; ½ teaspoon dried oregano; ground black pepper; lime slices, to garnish; juice of ½ orange; 4 tablespoons tomato ketchup; 1 generous teaspoon Worcestershire sauce; 1 tablespoon sunflower oil; 1 fat green chilli (not bird’s-eye) or ½ jalapeño chilli, finely diced; a small bunch of fresh coriander, leaves coarsely chopped, stalks very finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

The combination of smoky chipotle chilli and shellfish is a wondrous thing. I appreciate that lobster is expensive, but occasionally I want to push the boat out. This recipe is also prompted by having a few fishermen friends with lobster pots who eat so much lobster that they like to have it in different ways in order to avoid boredom.

This Mexican-style cocktail is a winner and also very good with crab or octopus. You may find the use of pineapple weird, but let me tell you, it tak