Jumbo Shrimp & Lobster Cocktail

RECIPES | JULY 2020

artSAVOR 75

Jumbo Shrimp & Lobster Cocktail

There are times when elegant and sophisticated does not required complicated preparations. This gorgeous seafood cocktail is easy and requires minimal fuss, yet has my creative touch. Boiled shrimp and lobster with their buttery flavor and texture call for paring with complimentary dipping sauces that deliver layers of flavor – tanginess, citrusy, sweet, sour, umami, and even a bit smoky. My artSAVOR 75 vinaigrette and storebought Cocktail Sauce (I prefer Whole Foods 365 or Trader Joe’s) mixed with artSAVOR 75 are the answer to that call, delivering all those flavors to make your bite a celebration.

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MENU | Summer Simple Poolside
Starter, Appetizer, Seafood, Crab Legs

Serves 8 – 10

INGREDIENTS

12        Jumbo Black Tiger Shrimp, shells off, tail on, deveined and cleaned
2t         Salt for boiling
4          Small Lobster Tails, shells removed, deveined and cleaned
1t         Salt for boiling lobster
Ice, enough to cover your serving platter
1C       Homeira’s artSAVOR 75 Vinaigrette   see recipe
1C       Cocktail Sauce, storebought
2T        artSAVOR 75, already mixed with olive oil (see direction below) 
½C      lemon Juice, for dipping (optional)
½C      Melted Butter, for dipping (optional)
1          Lemon, cut into wedges, for plating, more if desired
2C       Frisée, for plating
   Herbs, for plating
Edible Flowers, for plating (optional)

KITCHEN ESSENTIALS

Deep Serving Platter      

DIRECTIONS

STEP 1  |  Cook Shrimp
Bring a large pot of salted water to a boil
Reduce heat slightly to a low boil
Add shrimp and cook for 2 – 3 minutes until just pink
Do not overcook
Remove, drain and transfer shrimp to a bowl of cold water to stop the cooking
Drain and refrigerate until ready to use 

STEP 2  |  Cook Lobster
Bring a large pot of salted water to a boil
Reduce heat slightly to a low boil
Add lobster tails and and cook for 3 – 4 minutes until white and tender
Do not overcook
Remove, drain and transfer lobster to a bowl of cold water to stop the cooking
Drain and refrigerate until ready to use 

STEP 3  |  Cocktail Sauce
Whisk together cocktail sauce and  artSAVOR 75 mixture
Set aside to allow flavors to bloom

Step 4  |  Plate & Serve
Arrange a layer of ice in a serving platter
Arrange shrimp and lobster in a creative fashion over the ice
Place lemon wedges, frisée, herbs and edible flowers around the seafood
Prepare 4 serving bowls by filling each with the respective condiments
– Lemon juice
– Melted butter
– Cocktail sauce
– Vinaigrette
Serve Immediately and Enjoy!

artSAVOR MIXTURE

For even flavor in every bite, combine one entire package of artSAVOR 75 with ¼C Olive oil.
Store unused mixture preferably in an airtight glass container in the refrigerator for future use.
artSAVOR blends mixed in oil will keep refrigerated for up to 90 days.

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