Lobster cocktail with yellow tomato and horseradish vinaigrette

This is an adaptation and refinement of shrimp cocktail. I've substituted lobster for the shrimp and jazzed up the basic chili catsup. As much as I may knock bad wedding food, I'm always relieved when there's a big bowl of shrimp cocktail. The fresh snap of the shrimp combined with the sweet and peppery twang of the sauce are the reasons you'll find me perched at the bowl. You can certainly make this with fresh shrimp, but the lobster adds a real elegance.

Most people aren't accustomed to using fresh horseradish, but once you do, you'll see that there's really no comparison between the bottle and the real thing. Once grated, horseradish loses its pungency very quickly, so you'll taste the difference immediately. When using fresh horseradish, peel off the skin and then either use a hand grater or a food processor. And be careful -- horseradish has the same effect on some people as onions, so watch for tears.

Serves 4 to 6

3 ripe yellow (or red) tomatoes
1/4 cup virgin olive oil
3 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 teaspoon sherry vinegar
1 cup finely grated fresh horseradish (do not substitute jarred)
1/4 cup chopped fresh cilantro leaves
2 scallions, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper

1 pound cooked lobster meat (or meat from three 1-pound lobsters)

Mixed lettuces for serving

To make the vinaigrette: bring a large pot of water to boil over high heat. Add the tomatoes and let the water return to a boil. Cook for 3 to 4 minutes, drain, set aside. When the tomatoes are cool enough to handle, peel off the skins, seed the tomatoes, and roughly chop the flesh.

Place a large skillet over medium-high heat and when it is hot, add the oil. Add the garlic and tomatoes and cook for 1 minute, or until the tomatoes are wilted. Transfer to a medium-size bowl.

Add the lemon juice, vinegar, horseradish, cilantro, scallions, and salt and pepper. Chill for at least 1 hour or up to 24 hours.

Just prior to serving, stir in the lobster. Serve immediately on a bed of greens.

NOTE: The yellow tomato and horseradish vinaigrette is also great on grilled steak or any kind of fish or seafood, especially oysters. If you start with whole lobsters, remember to save the bodies to make Lobster Stock.

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