Tarragon Lobster Cocktails

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READY IN: 20mins
Recipe by karenleslie007

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 Nutrition


  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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