Oyster and Lobster Shooters

• 1 (8-ounce) lobster tail, steamed
• 8 oysters, shucked
• Cocktail Sauce (recipe follows)
• Green Tabasco sauce
• Grated lime zest
• 1/2 cup ketchup
• 3 tablespoons prepared horseradish, drained
• 3 tablespoons vodka
• 1 tablespoon pureed canned chipotle chile in adobo
• 2 teaspoons Worcestershire sauce
• Juice of 1/2 small lemon
• Kosher salt and freshly ground black pepper
• (makes about 1 cup)

1. Put the lobster tail on a cutting board and cut it crosswise into 8 equal slices.
2. Slip 1 oyster into a double shot glass, top with a slice of lobster, a heaping tablespoon of the cocktail sauce, a splash of green Tabasco sauce, and some lime zest.
3. Repeat with the remaining ingredients and serve immediately.
4. Whisk together the ketchup, horseradish, vodka, chipotle, Worcestershire, and lemon juice in a small bowl.
5. Season with salt and pepper.
6. Cover and refrigerate for at least 30 minutes and up to 8 hours before serving.

lobster, oysters, cocktail sauce, green tabasco sauce, lime zest, ketchup, horseradish, vodka, chipotle chile, worcestershire sauce, lemon, kosher salt

Taken from www.epicurious.com/recipes/food/views/oyster-and-lobster-shooters-382739 (may not work)