Lobster Caesar

Recipe provided by: The Kilted Chef, Alain Bossé


2 large lobster claws, cooked and cracked
2 oz (125 ml) vodka
4 dashes Worchestershire sauce
2 dashes Tabasco sauce
1 tsp (5 ml) horseradish
20 oz (600 g) Clamato juice
2 leafy celery stalks
  lime wedge for rimming
  celery salt for rim
  salt & pepper to taste


  1. Take two large canning jars (large glasses will do as well) and run a lime wedge around the rim, dip in the celery salt, shake off excess.
  2. Fill the jars with ice and put an ounce of vodka in each.
  3. Add as much Worcestershire, Tabasco and horseradish as you would like. The more you add the spicier the caesar!
  4. Give a good stir and top with Clamato juice.
  5. Garnish with the lobster claw, celery stalk and lime wedge.

Photo credit: Perry Jackson