[photo credit: © Marco Mayer - Fotolia.com]
Treat your Mom to a homemade Spring cocktail full of fresh ingredients. Instead of a boozy brunch, make a delicious in-season meal you both can enjoy with a glass of crisp Bordeaux. Wine buff Rob Moshein shares his Mother’s Day Tarragon Lobster Cocktail recipe and which white Bordeaux to pair with:
Tarragon Lobster Cocktail
[serves 4-6]
· ⅓ cup home made Tarragon mayonnaise (recipe below)
· 1 teaspoon lemon zest
· 1 lemon, juiced
· Salt and freshly ground black pepper
· 1 stalk finely chopped celery
· 1 finely chopped shallot
· Lobster, cooked (about 1 pound lobster meat), chilled and chopped
· 1 tablespoon finely chopped chives as garnish
· Caviar garnish (optional) – you can use any good caviar, sturgeon, paddlefish, tobiko, Salmon roe or whitefish roe
Combine all the ingredients gently together, until just combined. Serve in chilled Martini glasses or small glass bowls, garnish with chives and caviar.
Homemade Tarragon Mayonnaise:
· 1 large egg
· 1 tablespoon fresh lemon juice
· ½ cup olive oil
· ½ cup neutral flavored oil (grape seed, canola, vegetable, etc.)
· 1 tablespoon of fresh tarragon, chopped
· ½ teaspoon salt
1. Pinch freshly ground white pepper
2. 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.)
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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