Recipes

Ingredients

• 1 oz Oyster Shell Vodka
• 1 oz London Dry gin
• ¼ oz Cocchi Americano
• ¼ oz fino sherry
• 1 barspoon 20% saline solution

Method

1. Chill a coupe glass.
2. Stir all ingredients with ice for 20–30 seconds.
3. Strain into the chilled coupe.
4. Express a lemon peel over the glass, then run it around the rim. Garnish with lemon and olives on an oyster shell.

Ingredients

• 2 oz Bold Coast Lobster Vodka
• 4 oz tomato juice
• ½ oz fresh lemon juice
• 2 dashes Worcestershire sauce
• 2 dashes hot sauce
• 2 dashes celery bitters
• Pinch celery salt
• Pinch black pepper

Method

1. Combine the ingredients with ice and roll gently between tins.
2. Pour over fresh ice. Garnish with a celery stalk and lemon wedge.

Garnish

Celery stalk and lemon wedge

Ingredients

• 1½ oz Oyster Shell Vodka
• 1 oz fino sherry
• 2 dashes orange bitters
• 2–3 oz chilled seltzer

Method

1. Fill a wine glass with ice.
2. Add vodka, sherry, and bitters.
3. Top with seltzer and stir gently. Garnish with orange peel.

Ingredients

• 2 oz Oyster Shell Vodka
• 1½ oz blanc vermouth
• 1–2 barspoons mignonette

Method

1. Add all ingredients to a mixing glass with ice.
2. Stir until well chilled and strain into a chilled martini glass. Garnish with pickled shallot and a potato chip.

Ingredients

• 1 lb rigatoni or penne
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 large shallot, finely chopped
• 2 garlic cloves, minced
• ¼ tsp red pepper flakes
• 3 tbsp tomato paste
• 1 cup Bold Coast Lobster Vodka
• One 28 oz can whole peeled tomatoes, crushed by hand
• 1 tsp kosher salt, or to taste, plus more for pasta water
• ½ tsp freshly ground black pepper
• 1 cup heavy cream
• ¼–½ cup finely grated Parmigiano Reggiano, to taste
• Zest of 1 lemon
• 2 tbsp chopped fresh chives
• Optional: 4–6 oz cooked lobster meat, plus 1 tsp unsalted butter for warming

Method

1. Heat the olive oil and 2 tablespoons butter in a large wide pan or Dutch oven over medium-low heat. Add the shallot and cook for 4–5 minutes, until soft but not browned.
2. Add the garlic and red pepper flakes. Cook for 30 seconds.
3. Add the tomato paste and cook, stirring often, for 4–5 minutes, until deep brick red. Reduce heat if it begins to scorch.
4. Add the Lobster Vodka and increase heat to medium. Simmer for 5–7 minutes, until reduced by about half, scraping up tomato paste from the pan.
5. Add tomatoes and juices, salt, and pepper. Simmer uncovered over medium-low heat for 25–30 minutes, stirring occasionally, until the sauce darkens and thickens enough that a spoon briefly leaves a trail.
6. Remove from heat and blend until smooth with an immersion blender. Alternatively, cool slightly and carefully blend in batches, following your blender’s instructions for hot liquids. Return to the pan over low heat.
7. Stir in heavy cream and gently simmer for 5 minutes. Remove from heat and stir in Parmigiano Reggiano and the remaining tablespoon of butter. Adjust seasoning.
8. Meanwhile, cook pasta in well-salted water until just shy of al dente. Reserve 1 cup pasta water, then drain.
9. Add pasta to sauce and cook over low heat for 1–2 minutes, adding pasta water a splash at a time until glossy and coated.
10. Finish with lemon zest and chives. If using lobster meat, gently warm it with the additional teaspoon of butter over low heat and spoon over the pasta.

Ingredients

• 4 cups low-sodium vegetable stock, plus extra stock or hot water as needed
• 3 tbsp unsalted butter, divided
• 1 large shallot, finely minced
• 3 garlic cloves, minced
• Kosher salt
• 4 tbsp tomato paste
• 1 cup Arborio or Carnaroli rice
• ½ cup Bold Coast Lobster Vodka, or ¾ cup for more pronounced lobster flavor
• ½ cup heavy cream, optional
• ¼ cup finely grated Parmigiano Reggiano
• 2 tbsp chopped fresh chives
• Zest of 1 lemon

Method

1. Warm the vegetable stock in a saucepan and keep at a gentle simmer.
2. Melt 2 tablespoons butter in a wide pan over medium-low heat. Add shallot and a pinch of salt; cook for 4–5 minutes, until softened.
3. Add garlic and cook for 30 seconds.
4. Add tomato paste and cook, stirring often, for 3–5 minutes, until deep brick red. Reduce heat if it begins to stick or scorch.
5. Add rice and stir for 2 minutes, coating the grains in tomato paste.
6. Add Lobster Vodka and increase heat to medium. Cook, stirring, until most of the liquid evaporates, about 3–5 minutes.
7. Add warm stock about ½ cup at a time, maintaining a gentle simmer. Stir often, letting each addition mostly absorb before adding more; do not let the rice dry out. Continue until tender with a slight bite, about 18–22 minutes after the first addition. Use extra stock or hot water if needed.
8. Remove from heat. Stir in remaining tablespoon of butter, cream if using, and Parmigiano Reggiano. Add a splash of warm stock if needed so it spreads gently on the plate.
9. Salt to taste. Finish with chives and lemon zest. Serve immediately.

Ingredients

• 1 medium onion, diced (about 1 cup)
• 2 celery ribs, diced (about ¾ cup)
• 2 carrots, diced (about 1 cup)
• 2 tbsp olive oil
• 1 tsp kosher salt, or to taste
• ½ tsp freshly ground black pepper
• ½ cup Bold Coast Lobster Vodka
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 3 cups low-sodium chicken broth
• 12 oz baby Yukon Gold potatoes, cut into roughly ¾-inch pieces
• 1 cup fresh or frozen corn kernels
• 1 cup heavy cream
• Meat from 2 steamed lobsters, cut into bite-size pieces
• 2–3 tbsp chopped fresh parsley

Cheddar crostini

• 8–12 baguette slices, cut ½ inch thick on the diagonal
• 4–6 oz mild cheddar, grated or thinly sliced

Method

1. Heat olive oil in a Dutch oven over medium heat. Add onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, until softened but not browned, about 8 minutes.
2. Add Lobster Vodka. Simmer for 2–3 minutes, until most liquid evaporates, scraping the pan.
3. Add butter. Once melted, sprinkle in flour and cook, stirring, for 1 minute.
4. Gradually add chicken broth, stirring to incorporate flour. Add potatoes and bring to a simmer.
5. Reduce heat to medium-low. Simmer gently until potatoes are fork-tender, about 12–18 minutes.
6. Add corn and simmer for 3–5 minutes, until tender and heated through.
7. Reduce heat to low and stir in cream. Heat gently without a rolling boil.
8. Add cooked lobster and warm gently for 1–2 minutes. Stir in parsley; adjust salt and pepper.
9. For the crostini, preheat oven to 400°F. Arrange baguette slices on a baking sheet and top with cheddar. Bake for 6–10 minutes, checking after 6, until melted and lightly golden. Serve warm with chowder.

Ingredients

• 12 oz bucatini
• ¼ cup olive oil
• 4 garlic cloves, thinly sliced
• 2 large shallots, minced (about ½ cup)
• 1 tbsp tomato paste
• 1 tbsp crushed Calabrian chili peppers, plus more to taste
• ½ tsp crushed red pepper flakes, plus more to taste
• 1 cup Bold Coast Lobster Vodka
• 24 mussels, scrubbed and debearded
• 12 littleneck clams, scrubbed
• One 28 oz can and one 15 oz can diced fire-roasted tomatoes, with juices
• 8 oz large raw shrimp (16/20 count), peeled and deveined
• 8 oz cleaned calamari, tubes cut into ½-inch rings and tentacles left whole
• Cooked meat from 2 lobsters, bite-size pieces
• Kosher salt, to taste, plus more for pasta water
• 2 tbsp chopped fresh parsley, plus more for serving
• Lemon wedges, for serving

Method

1. Check clams and mussels, discarding cracked shells or open shells that do not close when tapped. Bring a large pot of salted water to a boil.
2. Heat olive oil in a large deep sauté pan with a lid or wide Dutch oven over medium heat. Add garlic and shallots; cook, stirring, until softened but not browned, 3–4 minutes.
3. Add tomato paste, Calabrian chili peppers, and red pepper flakes. Cook 2–3 minutes until paste darkens slightly. Reduce heat if it begins to scorch.
4. Remove pan from heat and add Lobster Vodka. Return to medium heat and simmer for 3–5 minutes, scraping the pan, until reduced somewhat.
5. Add clams, cover, and simmer 3–5 minutes. Add mussels, cover, and check frequently. Transfer shellfish to a bowl as they open; add a splash of water if the pan dries. Discard any still closed after about 10 minutes total for clams or 7 minutes for mussels. Cover cooked shellfish loosely.
6. Add tomatoes and juices to the pan. Simmer uncovered over medium-low heat for 10–15 minutes, until slightly thickened.
7. Meanwhile, cook bucatini until just shy of al dente. Reserve 1 cup pasta water, then drain.
8. Add shrimp to gently simmering sauce and cook 2–3 minutes, turning occasionally. Add calamari and cook another 1–2 minutes, until both are opaque and just cooked through.
9. Fold in pasta, cooked lobster, clams, mussels, and collected juices. Toss over low heat for 1–2 minutes, until warmed through and pasta is al dente. Loosen with reserved pasta water as needed.
10. Stir in parsley. Adjust salt and chili to taste. Serve immediately with more parsley and lemon wedges.