Lobster Trap

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Serving size:1
Total Time:
Lobster Trap

Lobster Trap

  • 5 cup diced tomato
  • 1 chopped jalapeño
  • 1/2 chopped red onion
  • 1/4 cup chopped fresh tarragon
  • 1 cup juice of 1 lemon
  • 1 tbsp celery salt
  • lemon

Dice the tomatoes. Chop the jalapeno, onion and tarragon. Place into blender. Add the clam juice, celery salt and lemon. Blend until smooth. Place ice in a glass. Add desired amount of vodka to glass. Pour Bloody Mary mix over the vodka and ice.

    Garnish

    • lemon
    • 1 sprig fresh tarragon
    • lobster claw cracked in shell

    Garnish glass with powder rim of celery salt and jalapeno plus lemon wedge, a sprig of tarragon and a lobster claw cracked in shell.

    Recipe courtesy of City's Best and chef Michael Mooney, of Bristol Lounge at the Four Seasons Hotel