Tony Chachere's Bloody Mary Mix 
Original Creole Seasoning 
Fried Calamari with Cajun Lemon Aioli
This crispy fried calamari by @NachoCookin gets a bold Cajun twist with Tony Chachere’s Original Creole…
Get RecipeThe tangy flavor of Bloody Mary comes together with the saltiness of green olives and pickled okra, and the freshness of lobster tails to create this amazingly delicious cocktail by Chef Gason Nelson!
Ingredients
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Tony’s Bloody Mary Mix
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Your Favorite Vodka
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1 Glass (8 Ounce)
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Ice
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1 Celery Stalk
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1 Lobster Tail
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Pickled Okra
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Pimento Stuffed Green Olives
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Tony’s Original Creole Seasoning
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Olive Oil
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Long Drink Stirring Spoon
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Long Wooden Skewers
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Grill Pan
- Clear
Directions
- Soak skewers for an hour prior to making the Bloody Mary.
- Heat grill pan.
- Fill the 8-ounce glass halfway with ice.
- Pour 1 part vodka over ice.
- Add 3 parts Tony’s Bloody Mary Mix.
- Stir with long spoon.
- Cut lobster tail in half and put each half on a skewer.
- Put two splashes of olive oil in heated pan.
- Sprinkle lobster tails with Tony’s Original Creole Seasoning and grill in heated pan for 7-8 minutes.
- Remove lobster from pan and allow to cool for 4-5 minutes.
- Garnish with celery, skewered pimento stuffed green olives, pickled okra and grilled lobster.
- Serve immediately and enjoy!
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