Lobster Tartar Sauce

6 Ea. Shallots, minced

6 Sprigs Tarragon, picked leaves chopped

1 1/2 Quarts Lobster Stock

1/2 Cup Brandy

3 Cups Mayonnaise

3 Tblsp. Capers, rinsed, drained & chopped

3 Ea. Lobster tails, Grilled with oil, salt and pepper

6 Ea. Cornichons, chopped

1 Cup Lobster Roe

Cayenne Pepper, to taste

Lemon Juice, to taste

Salt and Pepper, to taste

Sweat shallots and tarragon stems in olive oil. Deglaze with brandy. Reduce to sec. Add lobster stock, bring to a boil. Reduce by 2/3. Add roe. Cool. Mix with mayonnaise, capers, cayenne, lemon juice, tarragon, salt, pepper, and cornichons. Fold in cooled, diced lobster.


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