Langosta Caesar Mexicano
This recipe uses our finest HPP (High Pressure Processed) raw lobster meat (Naked Lobster!). Please feel free to contact us for more details or to place an order.
Naked Lobster (tail & claw – 2-4oz each)
1.5 oz Blanco Tequila
6 dashes Worcestershire sauce
3 dashes Cholula sauce (or to taste)
Juice of half a lime
sal de chapulín
Sliced jalapeños & cilantro
Thaw lobster tail and claw in cold running water or overnight in the refrigerator. Pat dry with paper towel.
Steam lobster tail and claw until reaching an internal temperature of 73° C / 165° F (approximately 3-4 minutes); set aside. Once cool, slice in half lengthwise.
Rim the glass with the lime and sal de chapulin.
Add tequila, Worcestershire, Cholula, and lime juice to glass. Fill glass with ice, top with Clamato and stir.
Garnish with sliced jalapeños, cilantro, and lobster tail.