2 Pounds Shell-less “Naked” Raw Lobster Meat
2 Cups Ketchup
½ Cup Horseradish
1/8 Cup Chopped Italian Parsley
1 Teaspoon Worcestershire Sauce
1 Jalapeno Pepper, roasted, seeds and ribs removed, diced
¼ Cup Fresh Lime Juice
1 Cup Baby Lettuce
12 Wonton Wrappers
Salt and Pepper to taste
Preheat oven to 375 Degrees
1. Follow the procedure for cooking lobster meat, chill and slice thin.
2. Brush wonton wrappers with olive oil, invert six small custard cups, and wrap wonton wrappers over cups and place in oven until golden brown, cool.
3. Mix together ketchup, horseradish, parsley, Worcestershire sauce, roasted jalapeno pepper, lime juice and adjust seasonings with salt and pepper.
4. Arrange baby lettuce on salad plates, place baked wonton cups in center of plate, fill each wonton cup with spicy cocktail sauce, and arrange lobster meat around wonton and garnish with fresh parsley.