New Lobstertini copy.jpg

 (Lobster Shanty)

  • Prep Time

    1hr 30min

  • Cook Time


  • Total Time

    2hr 30min

  • Servings


Next time you're adding lobster tail meat to a dish, remember to save the claws and shells for this recipe. This lobstertini created at the Lobster Shanty restaurant is quickly becoming a Salem, Mass. favorite.


  • 1 Lemon
  • 1 pound Lobster
  • 1 Large onion
  • 1 Carrot
  • 2 Celery stalks
  • Sprig of dill, parsley, sage and rosemary
  • 1 Large bay leaf
  • 1 dozen Black peppercorn
  • Dash of salt
  • Absolut Vodka


Step 1: Prep

  • Remove claws from lobster and save for garnish. Remove meat from lobster and save for another recipe. The body / shells are what is needed for the essence.

Step 2: Prep

  • Coarsely chop your vegetables and rip herbs into small pieces.

Step 1: Lobster Essence

  • Fill a medium sized stock pot with one gallon of cool water and add a pinch of salt - put in lobster shells, carrot, celery, onions, herbs and spices. Simmer for one hour and then strain. Do not boil.

Step 2: Lobster Essence

  • Chill, or freeze, essence until needed.

Step 1: Martini

  • In a clean shaker pour ice, vodka and about 1/4 oz of lobster essence.

Step 2: Martini

  • Shake vigorously for a few seconds and strain into your chilled glass.