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Brief Published: 5 May 2015

Lobster-Infused Gin

Kristof Marranes has created a lobster-infused gin

Belgian chef Kristof Marrannes has created a new lobster-infused gin called Lobstar that contains around 250g of the crustacean.

The chef teamed up with Belgian liquor company Spirits by Design to develop the product, which will be available from selected Belgian stores from May 2015, priced at €59 ($66). The drink will also be served at Michelin-starred restaurant Ter Leepe in Belgium (where Marrannes is head chef). The spirit will be mixed with parsley, lemongrass, lime and neutral-tasting tonic water as a suggested accompaniment to lobster dishes.

The gin is made by macerating (the process of breaking down and softening food using a liquid) the lobster in pure alcohol for two days in order to draw out the sweet and briny flavour. The lobster-flavoured spirit is then heated until it becomes concentrated, before being mixed with ordinary gin.

Recently, we've seen a number of product developers concoct unusual alcohol products to appeal to adventurous consumers. Late last year, British drinks company Cambridge Distillery partnered with the Nordic Food Lab to create a gin infused with the pheromones of red wood ants, as explored in Ant-Acid Gin. Unique ingredients – from seaweed to truffle – are also infiltrating beer products. For more on this, see Extreme Beer Flavours.

For more on unusual ingredient combinations, see Extreme Ingredients and Food for Tomorrow. For wider alcohol trends, take a look at Beer & Millennials, Wine Vision 2014, Alcohol Trends 2014 and Drinks Developments: Alcohol.