4 Serves
1440 Mins
In a food processor, combine the egg and lemon juice, blending for 10 seconds.
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Vitamin E
8 mg / 15 mgVitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
167 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
261 mg / 1,250 mgPotassium
403 mg / 4,700 mgSodium
859 mg / 2,300 mgZinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
0 g / 28 gSugar
11 g / 50 gSaturated Fat
5 g / 20 gCholesterol
202 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
With the processor running, slowly drizzle in the cooking oil until the mixture is fully emulsified and thick.
If the mayonnaise is too thick, add water one teaspoon at a time while the machine is running to reach the desired consistency.
Add the fresh tarragon, salt, and black pepper to the processor and pulse briefly to incorporate.
Transfer the mayonnaise to an airtight container and refrigerate for at least 30 minutes.
In a mixing bowl, gently fold the lobster meat into the chilled tarragon mayonnaise until evenly coated.
Serve the lobster mixture in chilled martini glasses or inside thin cucumber slices, garnishing with fresh chives and a spoonful of caviar.
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