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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