Method

1. In large stockpot set over medium-high heat, add 10 cups (5 L) water (there should be enough water to fully cover lobsters). Bring to a rolling boil. Season with 3 tbsp (45 mL) salt and celery salt. In batches, plunge lobsters into boiling water. Cover and cook for 8 to 10 minutes or until lobsters are bright red. Transfer lobsters to large plate (lobsters will continue to cook as they cool) and cover loosely with foil to keep warm. 
2. Meanwhile, in small saucepan set over medium heat, melt 1/4 cup (60 mL) butter. Add garlic and cook, stirring, for 1 to 2 minutes or until fragrant. Stir in vodka; bring to a boil. Cook, stirring frequently, for 3 to 5 minutes or until reduced by half. Stir in puréed tomatoes, clam juice, lemon juice, Worcestershire sauce, horseradish, hot sauce, remaining salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until Caesar sauce has slightly thickened.   
3. In another small saucepan set over low heat, melt remaining butter. 
4. Twist lobster tail from head and cut tail in half lengthwise. Using meat mallet, break claws. Discard lobster head. Drizzle exposed lobster meat with melted butter and sprinkle with parsley.  
5. Serve lobsters with Caesar sauce for dipping. 

Chef’s Notes: Alternatively, cut fresh lobsters in half lengthwise and grill for 8 to 10 minutes or until meat turns white and shells turn bright red. Drizzle with melted garlic butter and season with 1/2 tsp (2 mL)  celery salt per lobster. 

Caesar sauce can also be served with any frozen Canadian lobster tails or pieces. Simply thaw and cook according to package directions if raw, or gently reheat if lobster meat is cooked already. 

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