icon-location Washington, DC

Lobster, Shrimp and Artichoke Remoulade

Sauces, Seafood, Soups

Ingredients

6 Lobsters, blanched and cleaned
1 lbs Shrimp, cleaned and chopped
1 1/2 T Butter
2 T Diced Shallots
10 Artichoke Bottoms
1/2 Red Onion, small dice
2 Ribs Celery, small dice
1 bn Chives, chopped
1 1/2 C Fresh Mayonnaise
1 Lemon Zest and juice
1 t Cayenne
Salt to Taste
White Pepper to Taste

Method For Remoulade

  • Heat butter in sauté pan, sweat shallots.
  • Add shrimp cook medium; add lobster.
  • Remove from heat and place in cool pan, refrigerate.
  • Cut artichoke bottoms into six pieces each.
  • When lobster mixture is cool fold in remaining ingredients and adjust any seasonings.
  • Reserve chilled.

    • 7750 Woodmont Ave., Bethesda, MD, 20814
    301-652-6278