November 20, 2007
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 egg yolks in mixing bowl. Add mayonnaise, sour cream, lemon juice, hot pepper sauce and garlic powder. Mix until yolks are smooth. Fold in lobster, parsley and chopped tarragon. Add salt and pepper to taste. Cover and refrigerate mixture, if desired, up to 2 hours.
Fill each egg white with a heaping spoonful of lobster mixture. Top each half with reserved piece of lobster and sprig of tarragon; sprinkle with paprika. serve immediately.
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