Here’s a way to save time and have a super pleasing hors d’oeuvre. With so much lobster available, the prices have decreased and I procured this cooked lobster from my local fish shop fairly reasonably. To tell you the truth, it’s a better value than salmon. Keep in mind that three people split one lobster for an appetizer. After coaxing the cooked lobster meat out of the shells and setting aside, I made a lovely sauce with Whole30 compliant mayonnaise, a splash of homestyle Harissa (or use Tesseme’s Buffalo sauce), then finished it off by gently stirring in sliced green onions. Slice the lobster meat into gorgeous pieces, keeping the claws intact, and serve with a dollop of this lovely sauce. Enjoy!
- 1 Lobster, cooked (about 1 – 1 ½ lbs)
- ½ cup homemade mayonnaise (or your favorite Whole30 compliant)
- 1–2 Tbsp homestyle Harissa or Tessemae’s Buffalo Sauce
- 2 green onions, thinly sliced
Gently coax the lobster meat out of the claws, the tail and the legs, using a cracker, hammer, small fork, or whatever tool you have on hand. You might be surprised to know that even the skinny legs have delicious meat in them — use a rolling pin to press the meat out of the legs. Cut the meat into beautiful pieces, keeping the claw intact. Set aside.
Make a simple sauce by mixing ½ cup Whole30 compliant mayonnaise (homemade is best) and 1-2 Tbsp of Tessemae’s Buffalo Sauce or your favorite compliant Homestyle Harissa. I like to start with 1 Tbsp, then add more to taste. Just before serving, finish the sauce by gently stirring in two thinly sliced green onions.
Serve the lobster on small plates with a dollop of sauce.
Keywords: lobster sauce, lobster dipping sauce