Looking for an out of this world cocktail, check out this Lobster Blood Mary
Topped with one of their famous Cheddar Bay biscuits, a jumbo shrimp, a stuffed green olive, a lime wedge, and, you guessed it, a lobster claw, it’s hard to imagine a more delicious and filling Bloody Mary than this limited time offer that Red Lobster debuted earlier this year. And with chipotle barbecue seasoning around the rim, it’s salty and spicy enough to keep you thirsty for the entire drink.
Now, sadly, we can’t go out for a meal at Red Lobster these days (or, well, we can’t here in Toronto). But, we can make one at home that might even be a little better. And if you’re serving this on date night, you can still get Red Lobster delivered once you’re done with this appetizer/drink combo.
Here in Canada, people usually make Bloody Caesars instead of Bloody Marys, and I have to say that this cocktail could use clamato juice instead of tomato juice, so feel free to substitute if you can get your hands on that delicious nectar. But it’s not a deal breaker, ladies.
How to make your own take on this Lobster Bloody Mary
First, we’re going to need to get our hands on a lobster claw. For me, it was easy because we have a huge oversupply of lobster here in Canada due to restricted exporting, and the seafood counter that I work at just happens to be in the middle of the best sale on live lobster I’ve seen in my three years working there. So goody for me, I was able to get a full lobster for less than $10.
Then there’s the Cheddar Bay Biscuit. Red Lobster sells a mix for them in grocery stores, but unfortunately my store was out of stock at the time. So that’s too bad for me, but I can survive without a biscuit in this drink.
The lobster and shrimp can be quickly steamed or boiled in nice salty water, just make sure you’re not overcooking them because it makes them rubbery. A 1 1/2 pound lobster will generally take about 10 minutes to boil or 13 minutes to steam, adding 3 minutes for each additional pound. But go for the smaller sized lobsters if you can, under 2 pounds preferably, because they have the best flavor and lightest texture.
Making your Bloody Mary:
- 8 oz. tomato juice
- 1 1/2 oz. vodka
- 1 lobster claw, cooked and chilled
- 1 jumbo shrimp, cooked and chilled
- 1 lime wedge
- 1 stuffed green olive
- 1 cheddar bay biscuit
- Chipotle barbecue seasoning or celery seed, salt and black pepper mix
Cook the lobster and shrimp, and chill until ready to make the cocktail.
Cut a lime wedge and slice it down the middle without breaking through the rind, so that you can slide it around the rim of the glass. Sprinkle your chosen rim seasoning on a plate and press the (now wet with lime juice) rim of the glass into it, twisting a couple of times to make sure you really coat it.
Next, you’ll want to carefully (because you don’t want to ruin the rim) place a few ice cubes into the glass, followed by vodka and tomato juice, leaving about an inch of space between the rim and the liquid. Give it a quick stir, then place a skewer with the olive and lime wedge inside, then do the same with the biscuit, then hang the shrimp over the edge, and finally place the lobster claw, knuckles first, right down into the drink. Enjoy! Bonus points if you serve this as a hangover cure.
Tip: We Canadians like to get crazy with our Bloody Caesar garnishes, so go crazy with more if you want to take this drink up another level. Celery sticks, pickled green beans, bacon strips, and really anything you can think of. I once had a Caesar with a fried chicken drumstick pointing out, so the sky’s the limit.