Lobstertini

(Lobster Shanty)

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.

Cook Time:1 hours

Prep Time:1 hours30 min

Total Time:2 hours30 min

Servings: 15

Ingredients:

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

Preparation:

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.

Coarsely chop your vegetables and rip herbs into small pieces.

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.

Chill, or freeze, essence until needed.

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

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