Ingredients

Directions

1. Sauce:

2. 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).

3. Biscuits:

4. 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.

5. 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.)

6. Place biscuits on a parchment-paper lined baking sheet. Brush tops with reserved egg mixture. Bake for 12 minutes or until golden and puffed.

7. Lobster:

8. 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.

9. 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.

10. 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.