- 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