📖 Instructions

1. First things first: make sure your lobster is thoroughly cooked and completely cooled. We’re aiming for a chilled, almost icy, experience here. Trust me on this one. Once it’s chilled, roughly chop the lobster meat into small pieces. It doesn't need to be perfectly uniform, a little rustic charm is okay!
2. Next up, finely mince the shallots and capers. Remember, this isn’t a warzone; precise isn’t really necessary. However, if you’re feeling fancy, you can finely chop some fresh dill too. Don't be afraid to experiment and add more if you are a dill-lover like I am!
3. In a medium-sized mixing bowl—I prefer glass for its coolness—gently combine the chopped lobster, minced shallots, and capers. Add some freshly squeezed lemon juice; that acidic bite complements the rich lobster beautifully. This is where you really get to personalize it.
4. Now, stir in your minced dill. Taste it; seasoning is key! This part is crucial. You need that perfect balance—enough salt to highlight the lobster, a pinch of freshly ground black pepper for a subtle kick, and just a kiss of cayenne if you are feeling adventurous. Don't overthink it, just go for it and add more as needed.
5. Finally, gently stir in the mayonnaise to help bind everything together. Don’t overmix, or you’ll end up with a lobster paste rather than tartare. The key is to just lightly incorporate the mayonnaise.
6. Before serving, give your magnificent masterpiece a final taste test. Adjust the seasoning as needed, and remember it’s okay to deviate from the recipe based on your personal preference. After all, you're the artist here!
7. Serve your chilled lobster tartare immediately, ideally in small, elegant bowls, or perhaps even on delicate crackers! Garnish with extra lemon wedges and fresh dill for that picture-perfect finish. Consider serving it with a side of crusty bread to sop up all those delicious flavors! Bon appétit!