Grilled Lobster with Bloody Mary Linguine

Make the bloody mary linguine: In a large skillet over medium heat, add the Olive Oil (2 Tbsp), Red Onion (1), and Garlic (4 cloves). Cook until the onions become tender and the garlic becomes fragrant, about 5 minutes.

Add the Worcestershire Sauce (2 tsp), Granulated Sugar (2 tsp), Hot Sauce (1 tsp), and Celery Salt (1/2 tsp) and stir to combine. Add the Vodka (2 fl oz) and carefully use a stick lighter to ignite the alcohol and let it burn off.

Add the Crushed Tomatoes (1 can) and bring to a simmer. Continue cooking until the sauce thickens, about 15 minutes. When ready to serve, add the cooked Linguine (1 lb) and toss to combine.

Make the bread crumb topping: In a large skillet over medium heat, add the Olive Oil (2 Tbsp) and Breadcrumbs (1 cup). Season with Kosher Salt (to taste) and Ground Black Pepper (to taste) and cook until golden brown. Remove the breadcrumbs from the heat and add the Fresh Parsley (4 Tbsp).

Make the chili butter lobster: In a small mixing bowl, combine the Salted Butter (4 Tbsp), Red Fresno Chili Pepper (1), Garlic (1 clove), and Fresh Parsley (1 Tbsp). Spread the butter on the Lobster Tails (4) to coat evenly. Place the buttered lobster tails in the refrigerator to chill the butter, about 10 minutes.

Place a large grill pan over medium heat. Place the lobster tails on the grill and cook until charred and crisp, about 5 minutes.

To serve: Sprinkle the linguine with the bread crumbs and place the lobster tails on top.