Lobster Mayonnaise
45 minutes
2
The delicious, subtle flavours of lobster are brought to life in this tasty mayonnaise.
- 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.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 2
Ingredients:
- 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