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LOBSTER MAYONNAISE

Lobster mayonnaise is a great way of enjoying the subtle flavours of this wonderful crustacean.

Shopping list

Fresh live Cornish Lobster - 1 per person (we can provide both cooked and live)
Extra virgin Olive Oil
Sunflower oil
Lemon juice
Egg yolks
Dried mustard powder

Method

Boil a large pan of salted water. Place the live lobster into the boiling water; leave to simmer for 20 to 30 minutes, depending on the size of the fish. If you are in doubt as to whether or not it is cooked, carefully push a carving fork or skewer in to the middle of the shellfish; if the skewer or fork is hot to your lips the Lobster is cooked.

Drain the cooked Lobster and rinse with cold water to clean the shell and allow to cool. Place your cooked Lobster on a chopping board with the head facing you. With a sharp robust knife cut down into the shell in the middle of the head (there is a recess half way down). Next cut down towards the head of the lobster separating the two sides.

Repeat the process this time cutting towards the tail of the lobster, ending up with two halves.

Remove the pouch which is located close to the head; this is the only inedible part of a lobster.

Break the claws from the body and remove the meat using a rolling pin or other object to crack the shell.

Place the claw meat in the cavity of the head of your lobster.

Mayonnaise Sauce

First of add the egg yolk to a bowl, add a pinch of mustard powder, salt and black pepper and half of the lemon juice. Blend these together well.

Holding the olive oil in one hand and a hand whisk in the other, add 1 drop of oil to the egg mixture in a fine stream and whisk in vigourously. The key to a successful mayonnaise is ensuring each drop of oil is thoroughly whisked in before adding the next drop.

Once the small amount of oil is combined with the eggs, you can begin pouring the oil in a fine, steady stream - keep whisking vigourously. It is important not to use too much olive oil - this could your make your sauce taste too strong; finish off by mixing with a little of the sunflower oil.

If the sauce becomes too thick, you can adjust the flavour with a little lemon juice. Adding a couple of spoons of boiling water will set and thin the sauce. Add sparingly as a little water thins a lot of mayonnaise. The sauce can easily be adjusted - if you find it is too sharp; add a little more oil, if the reverse is the case; add more lemon juice.

Mayonnaise will curdle if you have cold eggs or add too much oil too quickly.

If you mayonnaise has curdled don't panic! Simply put a fresh egg yolk into a clean bowl, slowly add the curdled mixture to the egg yolk in tiny amounts and continue adding the rest of the oil as normal.

Serving suggestion

A perfect and tasty addition to a fresh, leafy summer salad.

Serves2

Total Time45 minutes

Preparation Time15 minutes

Cooking Time30 minutes

Recipe TypeShellfish Recipes
Lobster recipes

Fish TypeShellfish

AuthorThe Cornish Fishmonger

Publication Date21 March 2012

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