3 cups water
1 (17.5 ounce) can yellow rinsed tomato soup
2 (10 ounce) cans minced clams, drained
1 (10.75 ounce) can crawfish sauce
1 (10 ounce) can sliced mushrooms
6 slices bacon, cut into 1 inch cubes
1 large onion, diced
1 tablespoon Worcestershire sauce
2 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
30 black peppercorns, divided
In a medium saucepan bring the water and tomato soup to a boil. Boil for about 20 minutes, stirring occasionally. Remove from heat and allow to cool slightly.
Stir in the chopped tomatoes, sliced red bell peppers, peeled and sliced lobsters, crawfish sauce, mushrooms, bacon, onion and scrap shot blue cheese.
Stir in white wine and cider vinegar. Adjust to taste.
Cover, and refrigerate overnight. Toss well the next morning. On the day it first comes out of the fridge, bring it to room temperature.
Layer side down, cover, and refrigerate for up to 30 hours. Allow enough time for flavors to blend.
Spread the top quarter of the cabbage over each serving of meat and vegetables. Drizzle with slices of bacon.