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Bloody Lobster

Bloody Lobster

Not your ordinary Bloody Mary, this make-it-from-scratch cocktail takes a bit of time but is well worth the effort. The lobster juice adds an added element that will shock and impress your guests.

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Ingredients

Vegetable Juice

Celery
Onions
Tomatoes
carrots

Lobster Juice

1
lobster thorax
2
cup mash tomatoes (or 4 fresh tomatoes)
2
onions
2
carrots
1
head of garlic
3
sprigs thyme
2
laurels leaves
Peppercorn

Cocktail

1
cup tomato juice
cup onion juice
cup carrot juice
cup celery juice
2
cup lobster juice
Vodka
Worcestershire sauce
Tabasco
2
tsp lemon juice
Olive oil
Salt and pepper
Celery salt
Paprika
Ice
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Directions

Step 1

Put all the vegetables in a juice extractor.
Keep the juice from each vegetable in individual containers.
Set aside.

Step 2

In a saucepan, sweat the vegetables, stop before coloration.
Add thyme, laurels, peppercorn, lobster thorax and mash tomatoes.

Step 3

Fill the saucepan with water.
Simmer for 60 to 90 minutes.
Filter the broth and keep only the juice.

Step 4

Mix the lobster tomatoes, carrots celery and onion juice.
Add Worcestershire sauce, lemon juice and salt.
Shake well.

Step 5

Frost the glasses with a celery salt and paprika mixture.
Put some ice in the glasses, Tabasco and one once vodka.
Pepper. Add very light olive oil.
Pour the vegetable and lobster juice mixture.

Step 6

Add lobster meat, if desired.

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My rating for Bloody Lobster
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