Remoulade Sauce
I first had this sauce on the island of St Croix in an old, beautiful, house that had been converted into a restaurant in Christiansted that had a second floor terrace overlooking a garden of palms and banana trees alongside the harbor, very elegant. I had the sauce with cold sliced Caribbean lobster tail. The tarragon and mayonnaise made this lobster dish remarkably delicious and obviously hard to forget. At the time I had never had tarragon. It was 29 years ago and the restaurant is no longer there but the memory still lingers. By the way Caribbean lobster is really a crawfish and not a lobster; it is clawless and covered with spines. It does not taste at all like Maine Lobster but is very good, more like shrimp.
OK enough lets get to the sauce. It's a cup of mayonnaise that has a couple of finely mashed anchovy fillets mixed into it with a tablespoon each of finely chopped capers, pickles, parsley, celery and a teaspoon each of finely chopped tarragon (it's got to be fresh) and then spin in 2 tablespoons of Dijon mustard.
Serve with any hot or cold seafood. The sauce is served cold seperatel. It's great on shrimp and lobster, seafood salads. Very tasty.
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