A Classic Bloody Mary and Lobster Tail Kind of Day…

Yesterday we had rain…finally.  True, it’s not the most pleasant…but hey, free water is ALWAYS good.  So it was a cozy kind of feeling for me, which personally meant, run to the grocery store to see what I can cook up for the day! 

I rarely drink, and when I do it’s when hubby and I are out on a lunch or dinner date.  Lately, however, on my Instagram account, I’ve been seeing more-than-usual posts of the classic bloody mary drink– taken up a notch with mini burgers, sausages, olives, hot peppers, onions, and least we forget bacon hanging on for dear life atop the pint or mason jar glass!  Ad lib, the bacon pretty much did it for me, and so off I went to the grocery store.

The lobster tails, on the other hand, was something I took out the day before to thaw.  I thought it would be a good match alongside a bloody mary drink…hehe.  Oh, by the way, hubby doesn’t like tomato juice, nor mix drinks in general…so more for me!

Let me start off with the Classic Bloody Mary drink…
Original recipe adapted from Liquor online


Spicy Bloody Mary_Prep

  • Kosher salt
  • 1 Lemon wedge
  • 1 Lime wedge
  • 2 oz vodka (For a pitcher-size, I put 3 jiggers)
  • 4 oz Spicy V8 (I used an entire bottle
  • 2 dashes Sriracha (For a pitcher-size 4 dashes)
  • 2 dashes Worcestershire sauce (For a pitcher-size 4 dashes)
  • 1-2 pinch Kosher salt
  • 1-2 pinch Ground black pepper
  • 1-2 pinch Paprika


  • Celery stalk
  • Lime wedge
  • Hot pepper
  • Bacon
  • Shrimp


  • Kosher salt
  • Red chili pepper flakes


Spicy Bloody Mary_Pitcher Size

1). Pour some rim mix (salt & pepper flakes) onto a small plate. Rub the juicy side of the lemon or lime wedge along the lip of a pint glass.
2). Roll the outer edge of the glass in the rim mix until fully coated. Fill with ice and set aside. Squeeze the lemon and lime wedges into a shaker and drop them in.
3). Add the remaining ingredients and fill with ice. Shake gently and strain into the prepared glass.
4). Garnish with a celery stalk, hot pepper, a lime wedge, bacon, and shrimp.

TIP: Double the recipe for a pitcher-size. Refrigerate until ready to serve.

Now for a quick and tasty way to make DELICIOUS Broiled Lobster Tails
Adapted from AllRecipes


Lobster tails_prep

  • 2-4 Whole lobster tails
  • 1/2 cup Butter, melted
  • 1/2 teaspoon Ground paprika
  • Salt to taste
  • Ground white pepper, to taste
  • 1 Lemon – cut into wedges, for garnish


Broiled Lobster Tails

  1. Preheat the broiler.
  2. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
  3. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.