Tarragon Lobster Cocktails

Tarragon Lobster Cocktails

Tarragon Lobster Cocktails

45 minutes

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Details
  • Servings:   4
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   3 Points
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Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 stalk finely chopped celery
  • 1 tablespoon finely chopped chives as garnish
  • 1 large egg
  • 1 tablespoon of fresh tarragon, chopped
  • 1 lemon, juiced
  • 3 tablespoons white wine vinegar or fresh lemon juice
  • 1 teaspoon lemon zest
  • Lobster, cooked (about 1 pound lobster meat), chilled and chopped
  • 1/2 cup neutral flavored oil (grape seed, canola, vegetable, etc.)
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • Salt and freshly ground black pepper
  • 1 finely chopped shallot
  • 1/3 cup home made Tarragon mayonnaise (recipe below)
  • Pinch freshly ground white pepper
Instructions

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.)

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