Seafood Martini

Chopped tomatoes, avocado and seafood are layered in a martini glass, then topped with a gazpacho-style sauce. Recipe comes from Corbin's Grille, courtesy of Bon Appetit. Prep time includes chilling time.

• Ready In: 4 hrs 30 mins
• Serves: 4

Ingredients

• Gazpacho Sauce

• 1 (8 ounce) bottle  clam juice
• 1  cup  chopped fresh cilantro
• 3⁄4 cup  canned crushed tomatoes in puree
• 1⁄4 cup  unseasoned rice vinegar
• 2  tablespoons fresh lime juice
• 2  teaspoons  prepared  white horseradish
• 1  teaspoon  hot pepper sauce
• 1  garlic clove, pressed

• Seafood

• 1  cup plum, tomatoes cut into 1/4 inch cubes (about 3 large tomatoes)
• 1  cup avocado, peeled and pitted, cut into 1/3 inch cubes
• 1 1⁄2 cups  cooked lump crabmeat, cut into 1/2 inch cubes (5 to 6 oz.)
• 16  cooked peeled deveined medium shrimp
• 1 1⁄2 cups  cooked lobster meat (5 to 6 oz., cut into 1/2 inch cubes)
•  lime wedge
•  fresh cilantro, sprigs

Directions

1. Gazpacho Sauce:
2. In a medium size bowl stir together clam juice, cilantro, tomatoes with puree, vinegar, lime juice, horseradish, hot pepper sauce and garlic. Season sauce to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. Can be made 24 hours in advance. Keep refrigerated.
3. To assemble:
4. Divide tomatoes, then avocado among 4 large martini glasses or deep goblets.
5. Top with crab, dividing equally.
6. Pour about 1/4 cup gazpacho sauce over crab in each glass.
7. Divide shrimp, then lobster among glasses.
8. Divide remaining sauce among glasses. Garnish with lime wedges and cilantro sprigs and serve.