Shelly's Recipe

APPETIZER SPOONS

Category: Seafood

1 cup Thousand Island dressing
1 tsp Worcestershire sauce
1 tsp prepared horseradish
1 tbsp chile sauce
Pinch cayenne pepper
1 (8 oz) fresh or thawed lobster tail or 8 oz jumbo lump crabmeat
1 ripe avocado
1 portion prepared ceviche (purchased)
Cilantro, for garnish

Combine the Thousand Island dressing, Worcestershire sauce, horseradish, chile sauce and cayenne pepper in a small bowl and refrigerate until ready to assemble the appetizers.

Bring 5 to 6 cups of lightly salted water to a boil. Add the lobster and return to a boil. Cover and simmer for 5 minutes. Remove the pan from the heat and let it stand, uncovered, for another 10 minutes. Remove the lobster from the water and let it cool.

Place the lobster, meat side down, on a cutting board. Using a hammer or seafood tool, crack the shell and remove the meat. Cut it into bite-size pieces. (It is best to wear a garden glove to protect your hands.)

Drain and discard most of the accumulated juices from the ceviche, then fill about 10 spoons with the ceviche. Garnish the ceviche with the cilantro. Fill about 10 more spoons with the lobster pieces and add a dollop of Louis dressing to each serving.

Halve and peel the avocado, removing and discarding the seed. Cut one half into small slices and place on top of the Louis sauce. Squeeze lemon juice over the remaining avocado half, cover and refrigerate for another use.

Arrange the spoons in a circle on an attractive platter with a tall container for the used spoons. Pass or place on a buffet table.

Makes about 20 spoons.