Serve with seafood salad, shrimp cocktail with avocado, romaine lettuce or any mixed greens.

1 egg yolk
1 tsp. Dijon mustard
1/2 lemon freshly squeezed juice
3 anchovy filets chopped
1/4 tsp. Tabasco
1/2 oz red wine vinegar
1 pinch black pepper
1 pinch salt
1/2 tsp. parmesan cheese grated
1 tsp. chopped tarragon
1 oz lobster oil 3 oz olive oil
1 tbs. butter milk

In a bowl, combine the egg yolk and mustard and mix with a whisk. Add Tabasco, salt, pepper, anchovies and tarragon then mix again. While mixing, slowly add the olive and lobster oil. Keep mixing until the consistency becomes thick. Add the lemon juice and butter milk then finish with parmesan.