Lobster Bloody Mary
When you receive a pound of our fresh pre-cooked and deshelled lobster meat, there’s always a bit of juice left over in the bottom of the bag.This recipe makes use of both the meat and the juice. The lobster juice, loaded with fresh lobster flavor becomes the “secret” ingredient in these divine summer drinks. A perfect balance of tomato, salt, spice, citrus, and a hint of lobster flavor, it’s Summer in cup! And don’t hold back on the garnishes. These stand-out cocktails are all about the edible accoutrements so make sure you have swizzle sticks and skewers at-the-ready and get creative! Serving these drinks at your next gathering are sure to elicit “ooh and ahhs”!
Ingredients
2-3 Tbsp.
Old Bay or seafood seasoning
1 lemon plus 1 Tbsp.
fresh lemon juice
3 oz.
vodka
6 oz.
tomato juice
1 tsp.
Worcestershire sauce
5 to 10 drops
Tabasco sauce or other hot sauce
¼ tsp
celery salt
2 tsp.
prepared horseradish
2 Tbsp.
pickle juice
2 Tbsp.
juice from pre-cooked, fresh lobster meat
Instructions
Recipe created by Vanessa Seder for Maine Lobster Now®
Place the old bay on a shallow plate or bowl and set aside. Use the lemon half to squeeze lemon juice around the rim of each 12-ounce glass and dip each into the seafood seasoning. Fill the glasses up with ice and set aside.
Pour the vodka, lemon juice, tomato juice, Worcestershire sauce, Tabasco sauce, celery salt, horseradish, pickle juice, and lobster juice in a cocktail shaker along with a handful of ice. Place the lid on the shaker and shake until very cold, about 1 minute. Alternatively, place all Bloody Mary ingredients in a large glass measuring cup or medium pitcher minus the ice and whisk to combine.
Pour the Bloody Mary mixture between the two cups.
Use a bamboo skewer to spear some of the lobster meat and olives. Garnish each glass with the lobster meat, olives, celery stalks, pickles, cucumbers, and lemon slices. Serve immediately. Enjoy!
