lobster and avocado "martinis"

This impressive first course looks fabulous and tastes even better. It's a great way to make a little lobster go a long way. And, by using pre-steamed (and already cooled) seafood from the grocery store, you cut prep time down to just 15 minutes.

Serves 2

1 4-5 oz steamed lobster tail, shell removed
1/4 lb cooked medium shrimp, deveined and tail removed
1/2 cup cherry or grape tomatoes, halved
1 ripe avocado, diced (watch how-to video)
2 tbsp mayonnaise
1 tbsp lemon juice (from 1/2 lemon)
1 tbsp red wine vinegar
1/2 cup fresh cilantro leaves (about 1/2 a bunch)
1/2 garlic clove
salt and pepper

Cut the lobster tail into bite sized chunks and place in a bowl with shrimp, tomatoes, and half of the diced avocado, careful not to smash the avocado. Place remaining avocado, mayonnaise, lemon juice, vinegar, cilantro (keep a few leaves out for garnish), and garlic in the food processor and puree until smooth. Pour over seafood and toss gently to coat. Spoon into martini glasses and top with extra cilantro leaves. Serve chilled.