Tarragon Lobster Cocktails

5 steps · 45 min total

1. 01

   Blend Mayonnaise Base

   In a food processor or blender, combine the 1 large egg and 3 tablespoons lemon juice. Blitz for about 10 seconds to get them well combined.

   With the processor still running, slowly drizzle in the 1/2 cup oil and 1/2 cup olive oil through the feed tube. Watch as the mixture emulsifies and thickens into a creamy mayonnaise. If it becomes too stiff, add water, two teaspoons at a time, until it reaches a pourable consistency.

2. 02

   Season Mayonnaise

   Add the fresh 1 tablespoon tarragon, 1/2 teaspoon salt, and 1 pinch pepper to the food processor. Give it a few quick pulses to fully incorporate the herbs and seasonings into the mayonnaise.
3. 03

   Chill Mayonnaise

   Spoon the finished mayonnaise into an airtight container. Pop it in the refrigerator for at least 30 minutes to chill before you plan to use it. It will hold up well, tightly covered, in the fridge for up to 24 hours.
4. 04

   Combine Lobster Cocktail

   In a medium bowl, gently fold together the cooked 1 pound lobster meat, finely diced 1 stalk celery, minced 1 shallot, bright 1 teaspoon lemon zest, the juice of 1 lemon, and 1/3 cup of the homemade tarragon mayonnaise. Season with salt and pepper to your liking, then stir just until all the ingredients are evenly coated in the creamy dressing.
5. 05

   Serve Cocktails

   Spoon the prepared lobster mixture into chilled Martini glasses for a classic presentation, or wrap it in thin slices of cucumber for a lighter bite. Finish each serving with a sprinkle of fresh 1 tablespoon chives and, if you're feeling fancy, a dollop of caviar.