Tarragon Lobster Cocktails |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Perfect for an elegant Father's Day brunch. Pair with Chateau Bonnet Blanc, 2011, Entre-Deux-Mers (white wine). Recipe and pairing courtesy of Austin, Texas based wine educator and food enthusiast, Rob Moshein. Ingredients:
1/3 cup tarragon mayonnaise (recipe below) |
1 teaspoon lemon zest |
1 lemon, juice of |
salt & freshly ground black pepper |
1 stalk finely chopped celery |
1 finely chopped shallot |
1 lobster, cooked (about 1 pound lobster meat) |
1 tablespoon finely chopped chives, as garnish |
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 fresh tarragon, chopped |
1/2 teaspoon salt |
1 pinch fresh ground white pepper |
Directions:
1. 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.).
2. 3. 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.).
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