Ingredients:
- 6 ounces of lobster meat cooked and rough chop
- 8 ounces crab meat, cooked
- 10 ounces bay shrimp, cooked
- 1 cup tomato, diced
- 1/2 cup chives, sliced
- cognac dressing
- 1/2 cup mayonnaise
- 2 teaspoons ketchup
- 2 teaspoons cognac
- 2 teaspoons tarragon, chopped
- 1 teaspoon lemon juice
Bay Garlic Bread:
- 8 slices French bread, sliced thin and diagonally
- 1/2 cup butter, softened
- 1 teaspoon Old Bay Seafood Seasoning
- 4 each, lemon wedges
- extra tarragon for garnishing
Cooking Directions:
- Whisk mayo, ketchup, cognac, tarragon, and lemon juice.
- Mix with the lobster, crab, and shrimp. Separately have 4 standard-sized martini glasses ready. You will lose the look if they’re too big.
- Divided the lobster evenly into the 4 glasses, then a layer of tomato and chives.
- Then add a layer of shrimp, tomato, and chives.
- Refrigerate
- While the cocktails are chilling make the Old Bay garlic bread:
- Mix the butter, Old Bay seasoning, and garlic
- Spread evenly on the 8 slices of toast
- Bake at 350 degrees until golden, about 4-6 minutes
- Serve with the shellfish cocktails, garnish with lemon and tarragon.
Corey Heath is Executive Chef for both The Dock Restaurant at Crayton Cove and the Riverwalk Restaurant at Tin City where he has worked for over 10 years. Chef Corey can be contacted at chefcoreyatcraytoncove@gmail.com or via Twiter @coreyoheath.