Lobster With Marie Rose Mayonnaise

Steps

1. Start by bringing a large pot of water to a boil. Add a pinch of salt and place the raw lobster tails into the water. Boil for about 6-8 minutes, or until the lobster meat turns opaque and is cooked through. Once cooked, remove the tails from the water and allow them to cool.
2. Once the lobster tails are cool enough to handle, carefully cut through the shells and remove the lobster meat. Chop the lobster into bite-sized pieces.
3. In a bowl, mix together the mayonnaise, tomato sauce (ketchup), seasoning, lemon juice, horseradish cream, and Pernod (if using) to create the Marie Rose sauce.
4. Gently fold the chopped lobster meat into the sauce. Add the finely chopped hard-boiled egg and parsley, and mix everything together until well coated.
5. Serve the lobster with Marie Rose mayo on a bed of green salad leaves, garnished with lemon wedges.