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1
Put 1 gallon of water in a 6-quart stockpot over high heat.
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2
Add the onions, carrots, celery, garlic, bay leaves, vinegar, lemon juice, lemon rinds, salt, and cayenne pepper.
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3
Bring the pot to a boil and cook for 15 to 20 minutes.
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4
Add the lobster and cook until red and cooked through, 7 to 8 minutes.
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5
Transfer to a bowl filled with ice water to halt the cooking.
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6
Once the lobster has cooled, remove from the ice bath and set aside.
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7
Return the lobster cooking water to a boil.
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8
Add the shrimp to the pot.
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9
Cook until the shrimp are just cooked through, 2 to 3 minutes.
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10
Transfer to a bowl filled with ice water to halt the cooking.
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11
When the shrimp have cooled, remove from the ice bath and set aside.
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12
Crack the shell of the lobster and remove the tail and claw meat.
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13
Chop the meat into 1/2-inch pieces and set aside.
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14
To serve, place a quarter of the greens into the bottom of each of 4 large, chilled martini glasses.
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15
Drizzle a little of the mayonnaise over the greens.
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16
Divide the tomatoes, avocado, shrimp, and lobster meat among the glasses.
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17
Drizzle more of the mayonnaise over the cocktail and garnish with fresh cilantro.
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18
Serve immediately.
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19
Put the egg, tequila, and garlic in a blender, cover, and puree until smooth.
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20
Slowly drizzle in 1/2 cup of the olive oil through the feed tube in the top of the blender in a slow but steady stream, until mixture begins to emulsify.
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21
Add the lime juice and continue drizzling in the remaining olive oil.
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22
Turn the blender off, add the cilantro, salt, and pepper, and pulse to incorporate.
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23
Chill if not using immediately.
