Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 36 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 1 2 8 oz lobster tails (thawed if frozen)
- 36 inches long
Lemon Tarragon Aioli:
Preparation
Cook lobster and remove from tails.
Blanch the asparagus in salted boiling water about 3 minutes and refresh into salted ice water and drain.
Whisk together the mayonaise, parsley, shallots, lemon juice, lemon zest, garlic tarragon, and pepper in a bowl. Adjust the consistency by using water. Refrigerate for at least 30 minutes so the flavors will marry.
To assemble: Thread 1 asparagus tip onto each skewer, followed by 1 piece of lobster. Repeat until all of the ingredients have been used. Serve chilled with the aioli.
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