From: Executive Chef/owner Jennifer Jasinski, Rioja Restaurant, denver. Yield: 24 egg halves. 12 oz. fresh or frozen (thawed) lobster 12 large hard-cooked eggs, halved 1⁄3 cup mayonnaise 1⁄3 cup sour cream 2 tsp. lemon juice 11⁄2 tsp. hot pepper sauce (Tabasco® or Cholula) 1⁄2 tsp. garlic powder 11⁄2 Tbsp. parsley, chopped 11⁄2 Tbsp. fresh tarragon, chopped 24 small tarragon sprigs to taste, salt and pepper as needed, paprika Chop lobster meat, saving 24 small pieces for garnish. Place ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.