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a large stockpot of water to a boil. Stir in the Old Bay seasoning.
Reduce the heat to a simmer and add the lobster tails. Poach
the lobster tails until the shells are bright red, about 5
minutes. The lobster meat will be “medium-rare.”
Add the fresh oysters to the poaching liquid and cook the
lobster and oysters for another 30 seconds. The oysters
will be cooked “rare.”
Remove the lobster and oysters from the liquid with a slotted
spoon. Remove the lobster meat from the shells and cut into
chunks.
Place the lobster meat and oysters in a bowl and cover
and refrigerate overnight.
Cut the English cucumber into fine julienne strips and
place into a bowl. Add the caraway seeds, dried dill weed
and Aquavit and toss to combine. Cover the bowl and place
the cucumber salad in the refrigerator until ready for service.
To serve, place some of the cucumber salad in the bottom
of a seafood cocktail glass or large martini glass. Place
some of the lobster meat on top of the salad. Place one
whole oyster on top of the lobster, and then spoon some
cocktail sauce on top of the oyster. Sprinkle the top of
the seafood cocktail with some of the chopped chives.
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