AuthorDartagnan"a variation of a New Orleans classic"
In a medium bowl, stir together lemon zest and juice, mayonnaise, 1/2 teaspoon salt, parsley, tarragon, horseradish, mustard, and cayenne until combined. Cover and refrigerate until ready to use.
Prepare an ice bowl in a large mixing bowl with the bottom in ice, with more to top. Set aside.
Place lobster tails in steamer tray, open shells. Season with counter seasoning and chile flakes, place bay leaf on lobster meat, drizzle of white wine. Steam 8-10 minutes.
Place steamed lobster in bowl, top with ice, loosely cover and move to refrigerator for 15 minutes.
Once chilled, remove meat and rough chop, discard shells or save for stock.
In a large bowl, gently fold together lobster and rémoulade sauce until coated. Cover and chill 30 minutes.
Serve chilled. Serve with Club Crisps or in Endive boats Garnish with chives or scallions, if desired.
Ingredients
Directions
In a medium bowl, stir together lemon zest and juice, mayonnaise, 1/2 teaspoon salt, parsley, tarragon, horseradish, mustard, and cayenne until combined. Cover and refrigerate until ready to use.
Prepare an ice bowl in a large mixing bowl with the bottom in ice, with more to top. Set aside.
Place lobster tails in steamer tray, open shells. Season with counter seasoning and chile flakes, place bay leaf on lobster meat, drizzle of white wine. Steam 8-10 minutes.
Place steamed lobster in bowl, top with ice, loosely cover and move to refrigerator for 15 minutes.
Once chilled, remove meat and rough chop, discard shells or save for stock.
In a large bowl, gently fold together lobster and rémoulade sauce until coated. Cover and chill 30 minutes.
Serve chilled. Serve with Club Crisps or in Endive boats Garnish with chives or scallions, if desired.