Lobster Caesar Shooters

Prepare the glasses. Run a lemon wedge around the rim of four shooter glasses. Combine the celery salt and Tajín on a small plate, then dip each glass into the mixture to coat.
Make the Caesar. Add the vodka (optional), Clamato juice, fresh lemon juice, Worcestershire sauce, horseradish, hot sauce, celery bitters, celery salt, and black pepper to a cocktail shaker filled with ice.
Shake. Shake until everything is well combined and chilled.
Pour. Strain the Caesar mixture evenly between the four prepared shooter glasses.
Add the lobster. Thread a generous piece of cooked PEI Lobster onto a cocktail pick and rest it across the top of each shooter.
Garnish and serve. Finish each shooter with a small celery stalk or celery leaves, fresh dill, and a lemon wedge. Serve immediately.

Tips

Keep the PEI Lobster chilled until you’re ready to assemble the shooters.
Use larger pieces of claw or knuckle meat for the garnish so the lobster stays visually prominent.
Adjust the horseradish and hot sauce depending on how spicy you like your Caesar.
Assemble the lobster garnishes just before serving so everything stays fresh and chilled.

lobster caesar shooters