Toast 2016 with a Lobster Bloody Mary

This lobster bloody mary is both beautiful and packed with nutrients. — Photo Courtesy of Lobster ME

Whether you received the New Year dressed to the nines at an Island gathering, or you watched the ball drop on cable in your pajamas, I’m guessing you’ll all need a little revival to kick off the new year in delicious fashion. That’s where this Lobster Bloody Mary comes in. It’s a bloody mary unlike any other — the touch of chilled lobster makes it just the right cocktail for a stunning Sunday brunch.

In the U.S., bloody marys are a common cure for hangovers due to the vegetable-based juice that settles the stomach, salt that replenishes electrolytes, and the added booze to relieve aches and pains. Whether you believe that or not, it’s worth a try.

Not only that, but lobster is packed with health benefits: amino acids, potassium, magnesium, B vitamins, calcium, phosphorus, iron, and zinc. Those healthy additions come into play with all the healthy resolutions we set at midnight, right?

Lobster ME’s “Lobster Mary”

Recipe courtesy of

Makes one cocktail

6 oz. tomato juice
Dash of celery salt
Dash of Tabasco
Dash of Worcestershire
Juice of one lemon
2 Lemon wedges
Quick grind of pepper mill
½ teaspoon Old Bay Seasoning
1½ oz. vodka
celery stalk

Cooked, chilled Maine lobster claw

To make mix, stir together the tomato juice, celery salt, Tabasco, Worcestershire sauce, lemon juice, and pepper. Rub lemon wedge along edge of tall glass; dip edge in plate of Old Bay Seasoning. Fill the tall glass with ice and pour in vodka; top with tomato juice mix. Add stalk of celery and lemon wedge as garnish. Place a cocktail pick through the center of a cooked, chilled lobster claw. Serve on top of drink.