Cold Lobster With Garlic And Basil Mayonnaise Recipes

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LOBSTER WITH BASIL MAYO



Lobster with Basil Mayo image

Categories     Mains, Sauces,

Yield 2 servings

Number Of Ingredients 14

1 ½ cups (360 ml) basil leaves stripped from their stock
1 cup (240 ml) canola oil
1 cup (240 ml) mayonnaise
Juice and zest of one lemon
2 garlic cloves
Salt and ground black pepper
2 fresh lobsters, cut in half lengthwise and cleaned
1 ½ cups (360 ml) basil leaves stripped from their stock
1 cup (240 ml) canola oil
1 cup (240 ml) mayonnaise
Juice and zest of one lemon
2 garlic cloves
Salt and ground black pepper
2 fresh lobsters, cut in half lengthwise and cleaned

Steps:

  • For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add canola oil and process to a puree.
  • Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or until all the oils has filtered through into the bowl. Reserve the pulp left behind in the cheese cloth.
  • Combine mayonnaise with a splash of basil oil. Add basil pulp, lemon juice and zest, garlic cloves, salt, and ground black pepper. Cover and chill in refrigerator.
  • Preheat grill to 350 F (175 C).
  • If you have live lobsters, place in the freezer for 2 hours and then cook in a pot of salted boiling water for 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half. Remove the stomach sack from behind the eyes.
  • Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes or until they are cooked through.
  • Serve grilled lobster with Basil Mayo.
  • Leftover basil oil can be used with pizza, pasta, grilled fish or grilled shrimp.
  • For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add canola oil and process to a puree.
  • Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or until all the oils has filtered through into the bowl. Reserve the pulp left behind in the cheese cloth.
  • Combine mayonnaise with a splash of basil oil. Add basil pulp, lemon juice and zest, garlic cloves, salt, and ground black pepper. Cover and chill in refrigerator.
  • Preheat grill to 350 F (175 C).
  • If you have live lobsters, place in the freezer for 2 hours and then cook in a pot of salted boiling water for 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half. Remove the stomach sack from behind the eyes.
  • Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes or until they are cooked through.
  • Serve grilled lobster with Basil Mayo.
  • Leftover basil oil can be used with pizza, pasta, grilled fish or grilled shrimp.
  • Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

COLD LOBSTER WITH GARLIC AND BASIL MAYONNAISE



Cold Lobster With Garlic and Basil Mayonnaise image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 live lobsters, about 1 1/2 pounds each
Salt to taste
8 black peppercorns
1/4 teaspoon red-pepper flakes
1 bay leaf
4 sprigs fresh thyme or 1 teaspoon dried
1 large egg yolk
1 tablespoon Dijon-style mustard
1 tablespoon white-wine vinegar
Salt and freshly ground white pepper to taste
1 cup virgin olive oil or vegetable oil
1 tablespoon fresh lemon juice
1 teaspoon finely chopped garlic
4 tablespoons basil leaves, cut into thin strips

Steps:

  • To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme. Bring water to a boil. Place lobsters in kettle and cover tightly. Return to a boil and cook over high heat for about 12 minutes. Remove lobsters and let them cool.
  • To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Mix well with a wire whisk.
  • Add oil in a thin stream while beating vigorously with a wire whisk. When mixture is thick and smooth, stir in remaining ingredients and blend well. Cover until ready to serve.
  • Before serving, split lobsters in half lengthwise and crack claws. Remove and discard small sacs near the eyes. Remove intestines through the middle of the tail. Serve at room temperature with mayonnaise.

COLD LOBSTER WITH HOMEMADE MAYONNAISE RECIPE | COOK THE BOOK



Cold Lobster with Homemade Mayonnaise Recipe | Cook the Book image

Photo from davehoban147 on Flickr Roasting a perfect chicken, making a vinaigrette, simmering a flavorful stock-these are basics that most good home cooks have down pat. You don't need an Escoffier-level knowledge of sauces, or the ability to tourné a...

Provided by Caroline Russock

Categories     Entree

Time 2h55m

Yield 2

Number Of Ingredients 10

Two 1 1/2-pound live lobsters
1 lemon, halved
For the Mayonnaise:
1 large egg yolk
1/4 clove garlic, finely minced
Salt
Juice of half a lemon
1/2 cup canola oil
1/2 cup good smooth "buttery" olive oil
2 tablespoons finely chopped fresh chervil or tarragon leaves (optional)

Steps:

  • Add water to a large pot to a depth of 2-3 inches. Be sure that the pot is big enough to accommodate a large colander. Bring the water to a boil over high heat.
  • Put the lobsters in the colander and place the colander inside the pot. Cover the pot and steam the lobsters for 15 minutes. Remove the colander with the lobsters and allow them to cool. Refrigerate the lobsters until fully chilled, about 2 hours.
  • For the mayonnaise: Whisk together the egg yolk, garlic, a pinch of salt, and half of the lemon juice in a medium bowl. Combine the oils in a measuring cup with a spout. Add the oil to the yolk about 1 teaspoon at a time, whisking constantly. The mixture will thicken and emulsify. After you have added about 1/4 cup of the oil, you can begin to slowly drizzle in the remaining oil as you continue to whisk until you have a thick, glossy mayonnaise. Season with salt and thin with a little lemon juice if you like. Transfer the mayonnaise into a serving bowl. Cover and refrigerate until ready to use. If using herbs, stir them into the mayonnaise just before serving.
  • Put the lobsters on a cutting board, belly side down. Using a large kitchen knife, cut each lobster in half lengthwise. Crack the claws and knuckles with a nutcracker or by thwacking the back of the knife against the shells.
  • Arrange each lobster on a plate, cut side up, and add a lemon half to each plate. Pass the mayonnaise at the table.

Nutrition Facts : Calories 530 kcal, Carbohydrate 10 g, Cholesterol 215 mg, Fiber 1 g, Protein 30 g, SaturatedFat 5 g, Sodium 539 mg, Sugar 2 g, Fat 42 g, ServingSize 2, UnsaturatedFat 0 g

LOBSTER IN GARLIC SAUCE



Lobster in Garlic Sauce image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 5

One 2- to 3-pound live lobster
1/4 cup minced garlic
1 1/4 cups vegetable oil
1/4 cup chopped green onion
1/2 cup soy sauce

Steps:

  • Remove claws and legs from lobster and place in a deep heatproof dish. Remove the tail and slice into small pieces, then add them to the dish.
  • Pour garlic and 1/4 cup oil over the lobster. Cover and place on a steaming rack, then steam, 5 to 6 minutes.
  • Meanwhile, heat the remaining 1 cup oil to 120 degrees F.
  • Remove lobster from steamer. Sprinkle chopped green onions on top, then pour over the hot oil and soy sauce.

LOBSTER WITH MAYONNAISE



Lobster with Mayonnaise image

BENEDICTINE NUNS

Provided by Food Network

Categories     main-dish

Time 55m

Yield 1 serving

Number Of Ingredients 12

1 lobster per serving
1 egg yolk*
Dijon mustard
Salt and pepper
Light extra-virgin olive oil
For 1/2 pint (1 cup) olive oil/sunflower oil/ mixture of the two
2 egg yolks
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 level teaspoon Dijon mustard
Lemon juice/white wine
Vinegar

Steps:

  • Fill a pan with lukewarm water and place over high heat. Place the lobster in the pan and cover. Once the water has come to the boil, cook the lobster for ten minutes or until it no longer has any blue hue and has turned a deep red-orange color. Remove the lobster from the pan and leave to cool.
  • Once cool you can prepare the lobster in the traditional manner: with a sharp knife make an incision at the point where the head joins the body and cut down the length of the lobster towards the tail. Make sure that you have cut right the way through the body. Now turn the lobster 180 degrees and cut from the original incision back through the head. With you fingers gradually prise the shell apart so that it falls into two halves. Remove the front claws and set aside. With your index finger prise the meat out of the shell (trying to keep it in one piece, again working from the tail upwards. Replace the meat in the shell (this process makes it easier for your guests to keep their fingers clean) and repeat with the second half. Using a cleaver or hammer crack both sides of the claws. Remove the surrounding shell and extract the meat in a single piece. Arrange the two halves of lobster on a plate together with the claw meat and serve with mayonnaise, which you can make in the following way:
  • Put eggs, mustard, pinch of salt, grinding of pepper and a small squeeze of lemon juice/vinegar in a basin and beat well with a wooden spoon, beater or whisk. Start adding the oil, drop by drop to begin with, stirring all the time. When the mixture starts to emulsify you may add more oil in steady dribblets but keep stirring until you get the required jelly-like substance, which is the consistency that proper mayonnaise should be. Finally test for more seasoning. Refrigerate until ready to use.

GRILLED LOBSTER WITH BASIL MAYONNAISE



Grilled Lobster With Basil Mayonnaise image

This recipe came from an episode of "Licence to Grill". It is so delicious, and anyone that is a lobster lover, will surely love this recipe!!

Provided by Chef mariajane

Categories     Lobster

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

1 1/2 cups basil leaves, stripped from stock
3/4 cup sunflower oil
4 tablespoons olive oil
1 cup mayonnaise
1 teaspoon Dijon mustard
2 teaspoons lemon juice
salt and white pepper, to taste
2 freshly killed lobsters, cut in half lengthways and cleaned

Steps:

  • For basil oil, place basil leaves in a bowl and pour boiling water over them, leave for approximately 30 seconds until they turn a brighter green. Drain adn refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add both oils and process to a purée.
  • Line sieve wih cheese cloth and set it over a deep bowl. Pour basil and oil purée and leave undisturbed for 1 hour, or until all the oils have filtered through into the bowl. The solids left behind in the sieve can now be discarded.
  • Combine mayonnaise wih a splash of basil oil. Add Dion mustard, lemon juice and salt and pepper to taste. Cover well and chill until needed. NOTE: Remainder of basil can be used wih pizza, pasta, grill fish or grill shrimp.
  • Preheat grill to 350°F.
  • If you have to kill the lobster yourself, freeze the loster for 2 hours, before placing them into a pot of salted boiling for water for only 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half, Remove the stomach sac from behnd the eyes.
  • Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes, or until they are cooked through.
  • Serve grilled lobster with basil oil mayonnaise.

Nutrition Facts : Calories 1575, Fat 149.8, SaturatedFat 20.4, Cholesterol 173.1, Sodium 1310.6, Carbohydrate 32.3, Fiber 2.6, Sugar 7.9, Protein 31

BASIL GARLIC MAYONNAISE



Basil Garlic Mayonnaise image

Categories     Condiment/Spread     Food Processor     Herb     Side     Quick & Easy     Mayonnaise     Summer     Gourmet

Yield Makes about 1 cup

Number Of Ingredients 5

1 cup coarsely chopped fresh basil
1 garlic clove, smashed
1/4 teaspoon salt
1/8 teaspoon cayenne
3/4 cup mayonnaise

Steps:

  • Pulse basil, garlic, salt, and cayenne in a food processor until finely chopped. Add mayonnaise and blend until smooth. Chill, covered, 1 hour (for flavors to develop).

COLD LOBSTER WITH BASIL VINAIGRETTE



Cold Lobster With Basil Vinaigrette image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 quarts water (see note)
1 tablespoon peppercorns
Salt to taste if desired
1/2 teaspoon dried thyme
2 bay leaves
1/4 teaspoon dried hot red pepper flakes
4 1 1/2-pound live lobsters
10 or 12 leaves fresh basil, rinsed and patted dry
1/2 cup olive oil
1/4 cup finely chopped shallots
2 tablespoons balsamic vinegar
Three-salad chiffonade (see recipe)

Steps:

  • Put the water, peppercorns, salt, thyme, bay leaves and pepper flakes in a kettle large enough to hold the lobsters. Cover and bring to a boil.
  • Add the lobsters quickly, one at a time, and cover. When the water returns to a boil, cook the lobsters for 10 minutes and drain thoroughly. When the lobsters are cool enough to handle, break off the tails and remove the meat from each in one piece. Crack the large claws and remove the meat from each in one piece. Remove the meat from the remaining claw shells. Put all the meat in a bowl.
  • Stack the basil leaves and cut them into fine shreds. There should be about 1/2 cup. Add to the bowl.
  • Put the olive oil, shallots, vinegar and salt in a small mixing bowl and toss to blend well.
  • To serve, cut each piece of tail meat on the bias into 1/2-inch-thick medallions. Reassemble the slices from one lobster tail on a plate. Arrange two of the large pieces of claw meat at the top of the tail meat to resemble a lobster shape. Spoon about a quarter of the sauce over the tail and claw meat. Scatter a quarter of the small pieces of lobster meat around. Garnish each side of the tail meat with a quarter of the recipe for three-salad chiffonade. Repeat with the remaining lobster meat and three-salad chiffonade.

HOMEMADE GARLIC BASIL MAYONNAISE



Homemade Garlic Basil Mayonnaise image

I didn't invent the technique of making mayonnaise with a stick blender, but since I don't remember who showed me, it's just going to be easier to take credit. If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 24

Number Of Ingredients 9

1 cup fresh basil leaves
2 egg yolks
3 cloves garlic, finely minced
2 tablespoons fresh lemon juice
¾ teaspoon salt, or to taste
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 teaspoon Dijon mustard
1 ½ cups vegetable oil

Steps:

  • Bring a saucepan of water to a boil. Prepare a bowl of ice water and have it standing nearby.
  • Place basil leaves into boiling water and blanch until leaves are bright green and slightly soft, about 10 seconds. Remove basil leaves with a fine mesh strainer and place into ice water to stop the cooking process. Drain basil, wrap in a paper towel, and gently squeeze to remove excess moisture.
  • Place egg yolks into a container with a base slightly larger than the base of a stick blender, such as a measuring cup or large beer glass. Add garlic, lemon juice, salt, cayenne pepper, black pepper, basil leaves, and Dijon mustard to egg yolks. Pour vegetable oil over the top.
  • Push stick blender all the way to the bottom of the container. Pulse blender 6 or 8 times, about 1 second per time, until mixture begins to emulsify on the bottom. Once mayonnaise begins to form, raise the stick blender slightly in the container and continue to blend until all oil has run through the blender, mayonnaise is thick, and basil is finely chopped, 10 to 20 more seconds. Taste and adjust seasonings. Transfer to a bowl. Mayonnaise will keep, refrigerated, for 2 to 3 days.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 0.4 g, Cholesterol 17.1 mg, Fat 14 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.3 g, Sodium 78.7 mg

BASIL AND GARLIC MAYO



Basil and Garlic Mayo image

This looks fantastic. An epicurious.com find--I have been looking for good healthy (and CREATIVE) lunch bag stuff when classes start up again....this will keep for up to one week in the fridge if covered well.

Provided by spatchcock

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 4

1/2 cup packed torn basil leaves
1/2 clove peeled garlic
1 1/2 teaspoons red wine vinegar
1/2 cup light mayonnaise or 1/2 cup fat-free mayonnaise

Steps:

  • Blend first three ingredients in food processor until basil is finely chopped.
  • Add mayonnaise.
  • Enjoy on your favorite sandwich!

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