Bloody Mary Lobster Roll

Name: Bloody Mary Lobster Roll with Horseradish
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 (1.5 lb) whole cooked lobster; 1 brioche hot dog bun; 2 tbsp butter; 1/4 cup ketchup; 1/4 tsp celery salt; 1 tbsp prepared horseradish; 1 tbsp vodka; 1 tsp Worcestershire sauce; 1/2 tsp Tabasco sauce; 1 lemon; salt, to taste; freshly ground black pepper, to taste; 2 leaves butter lettuce; 2 cherry tomatoes, for garnish; 2 cornichons, for garnish; potato chips, for serving

This Bloody Mary Lobster Roll combines tender cooked lobster with a spicy, savory Bloody Mary-inspired dressing—vodka, horseradish, Worcestershire, and Tabasco—served on a perfectly buttered and toasted brioche bun. The standout trait is the bold cocktail-forward flavor profile that elevates a classic New England lobster roll.

🌍American 🏷️Lobster roll 🏷️Lobster 🏷️Sandwich 🏷️Bloody mary Seafood

🏷️

-0:00

gordonramsayofficialonTikTok

Total

15 min

Servings

1

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by gordonramsayofficial

-0:00

gordonramsayofficialonTikTok

Ingredients

1 (1.5 lb) whole cooked lobster
1 brioche hot dog bun
2 tbsp butter
1/4 cup ketchup
1/4 tsp celery salt
1 tbsp prepared horseradish
1 tbsp vodka
1 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1 lemon
salt, to taste
freshly ground black pepper, to taste
2 leaves butter lettuce
2 cherry tomatoes, for garnishoptional
2 cornichons, for garnishoptional
potato chips, for servingoptional

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Instructions

1
Carefully extract the meat from the cooked lobster tail and claws.
2
Slice the bun lengthwise, but not all the way through. Melt butter in a skillet over medium heat and toast the bun on both cut sides until golden brown.
3
In a mixing bowl, combine the ketchup, celery salt, horseradish, vodka, Worcestershire sauce, and Tabasco sauce.
4
Squeeze in the juice from half the lemon and add the zest from that same half. Whisk everything together until well combined.
5
Chop the lobster meat into bite-sized, chunky pieces.
6
Place the chopped lobster in a separate bowl. Season with a squeeze of fresh lemon juice, salt, and freshly ground black pepper.
7
Pour the Bloody Mary dressing over the seasoned lobster and gently toss to coat.
8
To assemble, dip the butter lettuce leaves into the remaining dressing in the bowl and place them inside the toasted bun.
9
Spoon the lobster mixture generously over the lettuce.
10
Place the top of the bun on, secure with cocktail picks garnished with cherry tomatoes and cornichons, and serve immediately with a side of potato chips.

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Tips & Notes

Pro tips

Pick the lobster meat carefully to remove all shell fragments; tender, sweet meat is essential to the final dish.
Toast the brioche bun in butter over medium heat until golden and crispy outside but still soft inside—this prevents a soggy sandwich.
Mix the dressing ingredients together before combining with lobster to ensure even seasoning distribution.
Serve immediately after assembly; the warm, toasted bun contrasts beautifully with the chilled, tangy lobster filling.

Substitutions

Brioche hot dog bun → New England-style split-top lobster roll bun or soft hoagie roll (texture will differ slightly)
Prepared horseradish → 1 tbsp fresh grated horseradish or 1/2 tsp dry mustard (note: fresh horseradish is sharper)
Tabasco sauce → sriracha or hot sauce to taste (note: will add slightly different flavor profile)

Storage & make-ahead

Store leftover lobster filling (without the bun) in an airtight container in the refrigerator for up to 2 days; reheat gently or serve cold on a freshly toasted bun.

Common Questions

Can I use frozen lobster meat instead of a whole cooked lobster?

Yes. Thaw frozen lobster meat completely and pat dry before mixing with the dressing to avoid excess moisture.

How do I know if my brioche bun is toasted enough?

Toast until golden brown and crispy on the outside, about 1–2 minutes per side in a buttered pan or on a griddle. The inside should still be soft.

Can I make the lobster filling ahead of time?

Yes. Prepare the dressing and mix with lobster meat up to 4 hours ahead; store covered in the refrigerator. Assemble and toast the bun just before serving.