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Appetizers | |
| Asparagus Mayonnaise: 1 large egg 1 large egg yolk 2 teaspoons lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 4 stalks blanched asparagus 1 cup vegetable oil Slider 2 cups cooked diced lobster meat 1 cup cooked shrimp diced 1 recipe Asparagus Mayonnaise, divided, recipe follows 2 hard-boiled eggs, chopped 1 tablespoon freshly chopped tarragon leaves salt/pepper to taste cooked bacon lettuce | |
| For the mayonnaise Place the egg, egg yolk, lemon juice, mustard, salt, pepper, and asparagus stalks in a food processor or blender and process until smooth, about 20 seconds. While the motor is running, add the oil in a thin, steady stream through the feed tube, processing until the oil is completely incorporated and the mayonnaise is thick. Adjust the seasoning, to taste, with the salt and cayenne, if necessary. Cover and refrigerate. The mayonnaise will keep, stored in an airtight container, for up to 1 day. For the sliders In a mixing bowl combine the lobster, shrimp, 1/2 cup of the Asparagus Mayonnaise, the chopped eggs and tarragon and fold gently together to combine. Add more mayonnaise till it gets to your preferred consistency. Season with 1/2 teaspoon of salt and 1/4 teaspoon of the freshly ground white pepper. Refrigerate until ready to serve. Using split buns, spread on some mayo, a slice of lettuce, some of the filling and top with a slice of bacon. | |
Unrated | |
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