Tito’s vodka & house-made harissa bloody mary mix with bacon, bourbon jalapeños, Sink pickles, pepperoncini, and green olive

HARISSA BLOODY MARY

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Fill a large pot with 4 liters of water and add 2 tablespoons of salt. Bring the water to a boil. Add the lobsters to the boiling water headfirst and cover the pot. Boil for 8-10 minutes until the lobsters turn bright red. Remove and let them cool.

Prepare the Lobster

Cut the lobsters in half lengthwise, removing the stomach and any unwanted parts. Brush the cut sides with olive oil.

Prepare for Grilling

In a bowl, mix minced garlic, lemon juice, paprika, black pepper, and chopped parsley. Brush this mixture onto the cut sides of the lobsters.

Make the Marinade

Preheat the grill to medium-high heat. Place the lobsters cut side down on the grill and cook for 5-7 minutes until they are slightly charred and cooked through. Remove from the grill.

Grill the Lobsters

In a skillet, melt butter over medium heat. Add chopped onion and celery, cooking until soft. Stir in breadcrumbs, cooked crab meat, lemon zest, salt, and black pepper until well combined.

Prepare the Stuffing

Spoon the stuffing mixture into the lobster halves. Place them on a baking sheet.

Stuff the Lobsters

Preheat the oven to 350°F (175°C). Bake the stuffed lobsters for 15-20 minutes until the stuffing is golden brown.

Bake the Stuffed Lobsters

Live Lobster

Salt

Water

Olive Oil

Garlic

Lemon Juice

Paprika

Black Pepper

Fresh Parsley

Breadcrumbs

Cooked Crab Meat

Chopped Onion

Chopped Celery

Butter

Lemon Zest