The caesar is a classic Canadian alcoholic beverage loved across the country. Its signature ingredient is Clamato juice, which is basically tomato juice with dried clam broth added.
There are many creative variations of the caesar recipe to be found across Canada and on food blogs around the world, including a number of different lobster caesar cocktails.
We call our lobster caesar cocktail the Langosta Caesar Mexicano! It combines Atlantic Canadian lobster with jalapeños, Cholula sauce, Blanco tequila (instead of vodka), and sal de chapulin for a spicy Mexican flare.
- HPP Lobster (tail & claw – 2-4 oz 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
- Clamato juice
- Sliced jalapeños & cilantro
- Thaw lobster tail and claw in cold running water or overnight in the refrigerator. Rinse under cold water and 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 and claw.