Chop lobster meat, saving 24 small pieces for garnish.
Place yolks in mixing bowl. Add mayonnaise, sour cream, lemon juice, hot pepper sauce and garlic powder; mix until yolks are smooth. Fold in lobster, parsley, and chopped tarragon. Add salt and pepper to taste. Cover and refrigerate mixture, if desired, up to 2 hours.
Fill each egg white with a heaping spoonful of lobster mixture. Top each half with reserved pieces of lobster and sprig of tarragon; sprinkle with paprika. Serve immediately.
Ingredients & Directions