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Sebastiani Vineyards and Winery

Sebastiani Cherryblock being poured into wine glass


Great wines go with great food.

Lobster “Cocktail” with Avocado, Cherry Tomato, Grapefruit, Tequila lime Dressing by Chef Carlo Cavallo

Recipe Date:
July 8, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 3 lbs Maine Lobsters cooked and cleaned (removed from shell)
  • 2 grapefruits, peeled and segmented
  • 2 ripe avocados, cut into cubes
  • 2 boxes of heirloom toybox tomoatoes (sliced lengthwise)
  • 1/4 cup lime juice
  • 1 shot tequila
  • 3/4 cup extra virgin olive oil
  • 1 bunch of chives, thinly sliced
  • 1 bunch of scallions, thinly slices on a bias
  • salt and pepper to taste

Pairs with Sebastiani Cherry Block Cabernet Sauvignon
By Executive Chef/Managing Partner Carlo Cavallo, Sonoma Meritage and Burgers and Vine

In a mixing bowl, add the chives, tequila and lime juice. Slowly whisk in the extra virgin olive oil to create an infusion dressing, salt & pepper to taste.  Add 1/3 of the dressing to the lobster meat.  In a separate bowl, add the grapefruit, tomatoes, avocado and scallions.  Toss the ingredients with 1/3 of the dressing and place in six Martini glasses.  Top with lobster and drizzle with remaining dressing.