| Excellent as a vegetable dip,
with cold white meat, sandwiches, prawns, shrimp, or crab
cocktail, surf and turf.
1 egg yolk
1 tsp Dijon mustard
2 oz of lobster oil
1 oz olive oil
1 tbs sour cream
1/4 lime juice
A few drops of Tabasco
Salt and fresh ground pepper
In a medium bowl, combine egg yolk, mustard, salt and pepper.
Slowly add the lobster and olive oil, mixing with a whisk
until the consistency thickens. Finish with lime juice,
sour cream, Tabasco and serve. Will keep in the refrigerator
for 2 days.
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