This recipe appeared in the Summer 2008 issue of Texoma Living!.
– 2 large lobster tails, steamed or grilled (Your butcher will steam the tails free of charge. To grill, keep in shells and cook on a hot grill for 8-minutes, turning once.)
– 1 large hot-house tomato, cubed into bit-size pieces
– Juice of 1 lemon
– ¼ tsp. cayenne pepper
– Fresh parsley for garnish
Remove lobster from shells and cut into ½-inch thick slices. In a small bowl, add lobster to tomato cubes and gently toss with lemon juice and cayenne pepper. Chill for 30 minutes before serving. Drizzle salad with sauce and top with a sprig of fresh parsley.
Mustard-Tarragon Wine Sauce
– 1 cup yellow mustard
– 1 TBS. tarragon
– ¼ cup white wine
– Juice of half a lemon
In a blender or food processor, mix all ingredients on high setting until smooth. Pour into a small bowl and chill for 15 minutes before serving.