Angry Lobster Cocktail Recipe

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Angry Lobster Nutrition Facts





Alcohol %:14

Created by

Nic Polotnianko

I fell in love with the art of mixology 6 years ago. Since then, I've honed my skills, crafting a myriad of cocktail recipes, and sharing my passion with other enthusiasts.

Last Updated: January 7, 2024


The Angry Lobster is a cocktail that was first created in the coastal regions of New England. It's a favorite among seafood lovers who enjoy a spicy kick.

  • The name 'Angry Lobster' comes from the cocktail's fiery red color and its spicy taste.
  • It's a popular choice in beach bars and seafood restaurants.
  • The cocktail is usually served in a highball glass, garnished with a lobster claw if available.

How Angry Lobster Tastes?

The Angry Lobster is a spicy, tangy, and slightly sweet cocktail. It has a robust flavor with a fiery kick from the hot sauce and a refreshing tang from the lime juice. The sweetness of the pineapple juice balances the heat, making it a well-rounded cocktail.

Interesting facts about Angry Lobster

  • The Angry Lobster is often served with a lobster claw as garnish, adding to its unique presentation.
  • Despite its name, the cocktail is not made with any lobster or seafood.
  • The cocktail's red color comes from the combination of tomato juice and hot sauce.


A few good options for Angry Lobster are:

  • Grey Goose
  • Belvedere
  • Khor
  • Smirnoff

Learn everything on which Vodka to choose

Tomato Juice

Tomato juice is the backbone of this cocktail, providing a rich and savory base that supports the other ingredients. Using 4oz is the sweet spot to balance viscous body and flavor. Go overboard, and you might as well be sipping a spiked soup.

Alex Green

Hot Sauce

A little liquid fire, 2tsp of hot sauce adds a zesty kick that makes the Angry Lobster live up to its name. Dial it down, and you're in for a tame crustacean. No hot sauce? Try a pinch of cayenne pepper instead, but be ready for a less vinegary bite.

Emma Rose

Pineapple Juice

At 2oz, pineapple juice brings a tropical zing that contrasts with the savory tomato and heats from the hot sauce. Leave it out, and you'll miss the sweet balance it offers. Mango juice could be a fun twist but expect a milder tartness.

Mary Mitkina

Lime Juice

1oz of lime juice cuts through the rich and spicy elements with acidity that's as necessary as a buoyancy aid on a sinking ship. Less could leave your cocktail flatter than a lobster's first attempt at a high jump.

Alex Green


A clean 2oz pour of vodka gives the cocktail its boozy backbone without overpowering the flavors. Skimp on it, and even the lobster might get cranky with you. White rum could sneak in as an alternative, but it'll bring a sweeter, more sugarcane-like character to the party.

Emma Rose

Garnish: Lobster Claw

It's not just a garnish; it's a statement. It says, 'I might be fancy, but I'm here to pinch your taste buds into action.' Leave it out, and you've lost the pizzazz – and probably some of the anger too.

Mary Mitkina

Recipe. How to make Angry Lobster Drink

  • Fill a shaker with ice.
  • Add the tomato juice, hot sauce, pineapple juice, lime juice, and vodka.
  • Shake well until the outside of the shaker becomes frosty.
  • Strain into a highball glass filled with ice.
  • Garnish with a lobster claw.

Pro Tips

  • Use a high-quality vodka for a smoother taste.
  • Adjust the amount of hot sauce to your liking.
  • Chill the glass before serving for a colder cocktail.

Perfect Pairings


Pair the Angry Lobster with other seafood dishes such as grilled shrimp, oysters on the half shell, or a classic New England clam chowder. The cocktail's acidity and spice complement the brininess of most seafood.

Grilled Foods

The robust flavor of the Angry Lobster stands up well to grilled meats like barbecue chicken, steak, or sausage. It's perfect for a backyard cookout or a summer BBQ.


A fresh garden salad with a vinaigrette dressing or a Caesar salad can be nicely balanced by this cocktail's tangy and spicy notes.

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What you could change in Angry Lobster

  • If you don't have hot sauce, you can substitute with a pinch of cayenne pepper.
  • If you don't have a lobster claw for garnish, you can use a lime wheel or a celery stalk.

Explore all drinks starting with A here

And of course - twists🍹

Bloody Maria Lobster

Swap out vodka for tequila to give the cocktail a Mexican twist. Salud to the Bloody Maria Lobster! Expect a peppery and earthy undertone that'll make you want to swing your hips to a Mariachi band.


  • Tequila: Replace the 2oz of vodka with blanco tequila.


  • Follow the original recipe, substituting vodka with tequila. Spice it up a bit more if you're feeling bold.

Grilled Pineapple Lobster Splash

Enhance the tropical feel by grilling the pineapple before juicing it, adding a smoky twist to the Grilled Pineapple Lobster Splash.


  • Grilled Pineapple Juice: Grill slices of pineapple and juice them to obtain 2oz.


  • Follow the original recipe, using the grilled pineapple juice instead of regular pineapple juice.

Spicy Lobster Caesar

Embrace the Canadian classic by adding Clamato juice and a splash of Worcestershire sauce for a Spicy Lobster Caesar that’ll have you saying 'Eh!'


  • Clamato Juice: Use 2oz of Clamato in place of tomato juice.
  • Worcestershire Sauce: A splash to add depth.


  • Follow the original recipe, swapping out tomato juice for Clamato and adding Worcestershire sauce.

In case you forgot basics how to make Angry Lobster

Add your ingredients to the shaker first, then ice. Fill it up to ¾ of its capacity to ensure enough space for shaking. Hold the shaker with both hands (one on the top and one on the bottom) and shake vigorously. The shake should come from your shoulders, not your wrists.

Learn everything on how to shake

Place your chosen strainer on top of the shaker or mixing glass, ensuring a secure fit. Pour the cocktail into a glass through the strainer, which will catch solid ingredients and ice. If double straining, hold the fine mesh strainer between the shaker and the glass.

Learn everything on how to strain

Garnishing a bar drink depends on the type of garnish and the cocktail. Generally, it involves preparing the garnish (like cutting a citrus wheel or picking a sprig of mint), and then adding it to the drink in a visually appealing way (like perching it on the rim or floating it on top).

Learn everything on garnishing

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Frequently Asked Questions on Angry Lobster

What is the origin of the name 'Angry Lobster'?

The name 'Angry Lobster' is inspired by the cocktail's fiery red color and its spicy taste which could be metaphorically related to an angry lobster.

Can I make a non-alcoholic version of the Angry Lobster?

Yes, you can make a non-alcoholic version of the Angry Lobster by skipping the vodka. The cocktail still remains flavorful with the remaining ingredients.

Can I use a different kind of alcohol if I don't have vodka on hand?

While vodka is the traditional choice for the Angry Lobster, you could potentially substitute it with white rum or tequila. However, this will slightly alter the taste of the cocktail.

Is there a specific type of glass that's best to serve the Angry Lobster in?

Traditionally, the Angry Lobster is served in a highball glass, but any large glass will work. It's more about having enough room for the ice and the garnish than necessarily using a specific type of glass.

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