½ cup ketchup
3 tablespoons prepared horseradish, drained
3 tablespoons Vodka
1 tablespoon chipotle chile puree
2 teaspoons Worcestershire sauce
Juice of ½ small lemon
Salt and freshly ground black pepper
Whisk together all ingredients in a small bowl, cover and refrigerate for at least 30 minutes and up to 8 hours before serving.
Oyster and Lobster Shooter
1 8-ounce steamed lobster tail
8 raw oyster
Cocktail Sauce, recipe above
Green Tabasco sauce
Thinly sliced green onion
1. Place the lobster tail on a cutting board and cut into 8 equal slices.
2. Place 1 oyster in a double shot glass, top with a slice of lobster, a heaping tablespoon of the cocktail sauce, a splash of green Tabasco sauce, some lime zest and a few green onion. Repeat with the remaining ingredients.