Ingredients

Sauce:

1 package / 88 g EGGS2go! Omega 3 Hard Boiled Eggs Snack Pack

EGGS2go! Omega 3 Hard Boiled Eggs Snack Pack

1/2 cup / 125 mL sour cream

sour cream

1/4 cup / 50 mL chopped mixed fresh herbs (such as chives, dill, tarragon and parsley)

chopped mixed fresh herbs (such as chives, dill, tarragon and parsley)

1 dill pickle, finely chopped

dill pickle, finely chopped

2 tbsp / 30 mL each of mayonnaise and milk

each of mayonnaise and milk

1 tbsp / 15 mL grainy mustard

grainy mustard

Biscuits:

2 and 1/2 cup / 625 mL all-purpose flour

all-purpose flour

2 tbsp / 30 mL chopped fresh chives

chopped fresh chives

1 tbsp / 15 mL baking powder

baking powder

1/2 tsp / 2 mL each of baking soda and salt

each of baking soda and salt

1/3 cup / 75 mL cold, unsalted butter

cold, unsalted butter

2/3 cup / 150 mL milk

milk

1/3 cup / 75 mL Prestige Ultra Liquid Whole Eggs, well shaken

Prestige Ultra Liquid Whole Eggs, well shaken

Lobster:

8 Canadian lobster tails (about 113 g each), thawed if frozen

Canadian lobster tails (about 113 g each), thawed if frozen

1/2 cup / 125 mL Canadian white wine such as Riesling

Canadian white wine such as Riesling

3 tbsp / 45 mL unsalted butter

unsalted butter

1/2 tsp / 2 mL each salt and pepper Fresh herbs (for garnish)

each salt and pepper Fresh herbs (for garnish)

Directions

1. Sauce: Use a box grater to grate eggs; blend into sour cream along with herbs, pickle, mayonnaise, milk and mustard until well combined. Chill until ready to serve (or up to 2 days).
2. Biscuits: Preheat oven to 400°F (200°C). Stir flour with chives, baking powder, baking soda and salt in a large bowl. Use a box grater to grate in butter; stir until well distributed.
3. Whisk milk with egg until well combined; set aside 2 tbsp (30 ml) for glazing. Pour remaining egg mixture over flour mixture; blend with a fork until a shaggy dough forms. Turn onto floured surface; knead gently 2 to 3 times, just until dough comes together. Pat or roll out about 1/2-inch (1 cm) thick; use a 3-inch (8 cm) round to cut into 8 biscuits. (Pull together any scraps into a rough biscuit or two to bake alongside for snacking on.)
4. Place biscuits on a parchment-paper lined baking sheet. Brush tops with reserved egg mixture. Bake for 12 minutes or until golden and puffed.
5. Lobster: Meanwhile, using kitchen shears or a sharp knife, carefully along hard top shell of lobster tails (keeping flesh intact). Gently, pull lobster meat away from shells. Pat dry on paper towels.
6. Combine wine, butter, salt and pepper in a large skillet set over medium heat; bring to a simmer. Add lobster meat; reduce heat to medium-low and cook, partially covered, turning occasionally, for 8 to 10 minutes or until just cooked through.
7. To assemble, halve biscuits and spoon some sauce on the bottom layer. Slice lobster thickly and arrange over sauce. Top with a dollop of additional sauce and garnish with fresh herbs.

Tips

• Make and shape biscuits ahead; freeze on a baking sheet until firm. Once frozen, transfer to a freezer bag for up to 1 month. Bake from frozen, adding a couple of extra minutes to the bake time as needed.
• Replace lobster tails with 1 1/2 lb (750 g) steamed, shelled lobster meat if desired.