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 ...

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