Lobster Idahoan® Tater Tumblers® with a béarnaise dipping sauce.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Idahoan Foodservice.
Click here to get FREE SAMPLES of Tater Tumblers from Idahoan Foodservice.
Lobster Tater Tumblers
INGREDIENTS
- 4-5 ea. Lobster tails
- 1 box Idahoan® Tater Tumblers®
METHOD
- Remove lobster tails from shell. Cut in half length wise and cut into pieces.
- Follow the instructions on the Idahoan tumblers box and fold in the lobster.
- Fry according to box instructions.
Béarnaise in a Jar
INGREDIENTS
- 3-4 cloves Garlic
- 1 tbsp. Tarragon, minced
- 1/2 tbsp. Herbs de Provence
- 2 ea. Egg yolks
- 1 1/2 sticks Butter, melted
- 3/4 cup Dry white wine
- 1/4 cup White wine vinegar
METHOD
- Sauté garlic and herbs add in vinegar and white. Reduce down to au sec. Let cool.
- Add into jar with egg yolks. Slowly pour hot melted butter into jar while blending with a stick blender. Season to taste.
- Adjust consistency with dash of water or lemon juice if too thick.
- If your béarnaise is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened.
