Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins
SAUCE
1 ½tbspfresh lemon juice, zest from 1/2 lemon
⅔cupDuke's Mayonnaise
1tspkosher salt
2tbspfresh parsley, chopped
1tbspfresh tarragon, chiffonade thin, or more to taste1/2 that if dried
2tbspprepared horseradish
2tspMaille Dijon Mustard
¼tspcayenne pepper
LOBSTER
½cupdry white winemay not use it all
21/4" thick slices of lemon
2large bay leaves
1tspred chile flakes
1tspCounter Seasoning
27-8oz Caribbean Lobster Tail, top shell cut, pull shell away from meat, leaving in, but spread open
FINISH
1bag Club Crisps
1tbspfresh chives, choppedor scallions
1
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.
2
Prepare an ice bowl in a large mixing bowl with the bottom in ice, with more to top. Set aside.
3
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.
4
Place steamed lobster in bowl, top with ice, loosely cover and move to refrigerator for 15 minutes.
5
Once chilled, remove meat and rough chop, discard shells or save for stock.
6
In a large bowl, gently fold together lobster and rémoulade sauce until coated. Cover and chill 30 minutes.
7
Serve chilled. Serve with Club Crisps or in Endive boats Garnish with chives or scallions, if desired.
1tbspfresh tarragon, chiffonade thin, or more to taste1/2 that if dried
2tbspprepared horseradish
2tspMaille Dijon Mustard
¼tspcayenne pepper
LOBSTER
½cupdry white winemay not use it all
21/4" thick slices of lemon
2large bay leaves
1tspred chile flakes
1tspCounter Seasoning
27-8oz Caribbean Lobster Tail, top shell cut, pull shell away from meat, leaving in, but spread open
FINISH
1bag Club Crisps
1tbspfresh chives, choppedor scallions
Directions
1
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.
2
Prepare an ice bowl in a large mixing bowl with the bottom in ice, with more to top. Set aside.
3
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.
4
Place steamed lobster in bowl, top with ice, loosely cover and move to refrigerator for 15 minutes.
5
Once chilled, remove meat and rough chop, discard shells or save for stock.
6
In a large bowl, gently fold together lobster and rémoulade sauce until coated. Cover and chill 30 minutes.
7
Serve chilled. Serve with Club Crisps or in Endive boats Garnish with chives or scallions, if desired.
AuthorDartagnan
