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Nantucket's White Elephant Introduces a Lobster Liquid Lunch

Go To The Hotel's Web Site Where: 50 Easton Street [map], Nantucket, MA, United States, 02554
May 14, 2010 at 2:25 PM | by MsRebecca | 0 Comments

It's not too soon to kick off our Summer Cocktails series, is it? Good! All summer long we'll profile fun new summer drinks served at hotels around the world. Got one we should know about? Send us the recipe with a photo of the drink. Otherwise, enjoy and @reply us when you're wasted!

We'll admit it, we have already had the pleasure of enjoying a liquid lunch at Nantucket's Brant Point Grill at the White Elephant Hotel. Only this was a few years ago before they added this beauty to the menu, so we had to eat our seafood and booze separately. (The local beers from Cisco Brewers are worth checking out, by the way.)

Now, we like lobster, and we love a Bloody Mary. So how can we not want to try the genius pairing of the two in the Brant Point Grill's Lobster Bloody?

Here's the recipe that will yield 4 servings.

Ingredients
1 quart Bloody Mary Mix (The Brant Point Grill makes its own, consisting of the usual tomato juice, lemon, Tabasco, black pepper, horseradish—and the all-important celery salt and Brant Point Grill steak sauce.)
1 whole 2lb lobster
1 lemon
4 sprigs of parsley
4oz horseradish-infused Vodka
4oz pepper-infused Vodka
4 pint glasses filled with ice
4 12-inch skewers

Instructions
·In a large pot, bring 1 gallon of salted water to a boil. Add the lobster and simmer for 10 minutes. Remove lobster and place in cold water to cool rapidly. Remove the meat carefully using a lobster cracker to yield 1 pound of lobster meat. Separate meat into fours and set aside.
·Cut the lemon into eight pieces. Place two ounces of meat on the skewer and a lemon wedge. Repeat for all skewers and set them aside in the refrigerator.
·Pour one ounce of each of the vodkas into each glass. Top with the Bloody Mary Mix and stir. Place the lobster skewer inside of the glass and top with the parsley.

Chef Fred also adds that he likes to dip the lobster into the cocktail for extra flavor. (Hey, Fred, you don't have to ask us twice!)

The restaurant also has a build-your-own Bloody Mary Bar (and a Sparking Station, if you prefer juice that fizzes), but we think we'll save our $25 to splurge on this guy instead.

As our friend who's had one of these "mind-blowing" cocktails put it, "who can really put a price on being able to drink your meals instead of eating them?"