Crispy Tortilla Rosettes with Lobster, Green Pea & Lime Mayonnaise with PSC Keluga Caviar

Crispy Tortilla Rosettes with Lobster, Green Pea & Lime Mayonnaise with PSC Keluga Caviar

By: PSC Ambassador, Chef Lynn Daniella Hoffmann

Servings: 2 generous servings as a starter, or 6 appetizer bites


  • 2 Large Tortillas (Wheat or corn) cut into 2-inch-wide strips (about 3 per tortilla) – save the extra bits.
  • 1 Large muffin tin for 6 muffins
  • Cookie Sheet
  • Parchment paper
  • (2 ) 1lb Lobsters, fully cooked and shelled (you can replace the lobster with 6 extra-large
  • Shrimp)
  • 2 Cups Mayonnaise (preferably homemade)
  • 1 Cup Frozen organic peas
  • . Cup water for boiling
  • 1-2 Tbsp. Freshly squeezed Lime juice
  • Pea Tendrils or Micro herbs for garnish (Optional)
  • 6 Tsps. PSC Keluga Caviar
  • 1 Disposable piping bag without nozzle


  • Heat oven to 400F
  • Roll each strip of tortilla not too tight and place each of them into the muffin molds allowing them to loosen up to form a ring in the center.
  • Bake, watching carefully that they don’t burn on the top, for approximately 15 minutes, or until lightly browned. Remove from oven and allow to cool completely.
  • Cut the remaining pieces either into thin strips or shapes of your desire and bake on a cookie sheet lined with parchment until golden. Set aside to cool.
  • Place the frozen green peas in a small saucepan and add only enough water to cover them.
  • Bring to a rolling boil on medium-high and boil until they are very soft.
  • Strain out the water and quickly add ice cold water and let the peas cool for about 2-3 minutes.
  • Strain out the water and put the peas back into the pot. Pure the peas using a stick blender until it’s very smooth.
  • Using a fine mesh sieve and a soup spoon press the pure through the sieve to remove the skins.
  • Add the pure to one (1) cup of mayonnaise in a small bowl and combine thoroughly.
  • Season to taste with fine sea salt and pepper if desired and set aside.
  • Place the remaining one (1) cup of mayonnaise into another small bowl and mix in 1 – 2 tablespoons of lime juice.
  • Cut the lobster tails into 6 equal portions either lengthwise or crosswise.


  • Place 3 tortilla rosettes each on 2 appetizer plates or dinner plates.
  •  Equally divide the lime mayonnaise into the 6 rosettes using a teaspoon.
  •  Equally divide the lobster tail meat into the 6 rosettes, and top with 2 lobster claws each, standing upright.
  • Fill the piping bag with the green pea mayonnaise and snip the tip to create an inch opening.
  • Squeeze some of the green pea mayonnaise onto each plate either in droplets or into a pattern of your desire around the rosettes.
  • Top each rosette with 1 teaspoon of PSC Keluga Caviar and a few pea tendrils or micro greens for decoration. (Parsley works well also)

As appetizer bites:

Repeat steps 1 – 4 and place the filled rosettes onto a serving platter. Instead of squeezing the green pea mayonnaise onto the platter, squeeze a little on top of each lobster rosette, then proceed with step 6 and serve.


For more information on Chef Lynn Daniella Hoffmann, visit her instagram and try her chef challenges here

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