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- Step 1
Place the mayonnaise, tomato sauce, seasoning, lemon juice, horseradish cream, Pernod (if using) and half the parsley in a bowl. Season with salt and pepper, then stir to combine.
- Step 2
Cut open each lobster shell lengthways with scissors and gently loosen the lobster meat in the shell. Garnish lobster tails with the egg and the remaining parsley. Serve with green salad leaves and lemon wedges.
Grilled lobster with fennel, tarragon and lemon remoulade
* Pernod is an aniseed-flavoured spirit from bottle shops.