Tarragon Lobster Cocktails


1/3 cup home made Tarragon mayonnaise (recipe below)
1 teaspoon lemon zest
1 lemon, juiced
Salt and freshly ground black pepper
1 stalk finely chopped celery
1 finely chopped shallot
Lobster, cooked (about 1 pound lobster meat), chilled and chopped
1 tablespoon finely chopped chives as garnish
Caviar garnish (optional) – you can use any good caviar, sturgeon, paddlefish, tobiko, Salmon roe or whitefish roe
1 large egg
1 tablespoon fresh lemon juice
1/2 cup olive oil
1/2 cup neutral flavored oil (grape seed, canola, vegetable, etc.)
1 tablespoon of fresh tarragon, chopped
1/2 teaspoon salt
Pinch freshly ground white pepper


Tarragon Lobster Cocktails
Combine all the ingredients gently together, until just combined. Serve in chilled Martini glasses or wrapped in a thin slice of cucumber (as shown), garnish with chives and caviar.
Homemade Tarragon Mayonnaise
In a food processor or blender, blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube and process until emulsified. (Should the mixture become too thick, with the machine running, add water two teaspoons at a time.) Add the tarragon, salt, and pepper and pulse to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. (The mayonnaise will keep tightly covered in the refrigerator for up to 24 hours.)


If you’re looking for a Father's Day brunch recipe that will knock Dad's socks off, try this one! Pair with Chateau Bonnet Blanc, 2011, Entre-Deux-Mers (white wine).




Sunday, June 2, 2013 - 9:38am


ren leslie

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