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15 minutes
15 minutes
- 99.00 gm Delikatess Mayonnaise
- 83.20 gm tomato sauce (ketchup)
- 5.00 gm Seasoning
- 20.00 ml horseradish cream
- 20.00 ml Pernod* (optional)
- 40.00 ml chopped parsley
- 4 cooked lobsters tails
- 1 hard-boiled egg, finely chopped
- Green salad leaves, to serve
- Lemon wedges, to serve
- In a bowl, combine mayonnaise, tomato sauce, seasoning, lemon juice, horseradish cream, Pernod (if using), and half of the parsley. Season with salt and pepper, then stir well to mix.
- Use scissors to carefully cut open the lobster shells lengthwise and delicately detach the lobster meat. Top the lobster tails with the egg and remaining parsley. Serve alongside fresh green salad leaves and lemon wedges.
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