BOILED LOBSTER WITH LOBSTER MAYONNAISE
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times's Sunday Magazine in 2012. You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise. Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad. It's fancy food made easy.
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; salt it. Cook lobsters until red, 12 to 15 minutes. Remove lobsters and allow stock to reduce over medium heat.
- Split tail, remove meat, and put it back in the shell. Remove the claw meat. Set both aside. Remove and chop knuckle meat, and set aside for the mayonnaise.
- Put the yolks and vinegar in a food processor. While it runs, add the neutral oil. When emulsion forms, add olive oil.
- Remove to a bowl, stir in cooled stock and knuckle meat; add salt and pepper.
- Arrange each of the tails and claws on a plate and serve with the mayonnaise.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 25 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 1 gram, Protein 53 grams, SaturatedFat 5 grams, Sodium 1325 milligrams, Sugar 1 gram, TransFat 0 grams
LOBSTER WITH MAYONNAISE
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.
WARM LOBSTER & POTATO SALAD WITH TRUFFLED MAYONNAISE
Treat your guests to a decadent restaurant-style main course for a third of the price
Provided by Gordon Ramsay
Time 1h30m
Number Of Ingredients 13
Steps:
- To make the mayonnaise, whisk the egg yolks with the mustard and some salt and pepper together in a large bowl. Trickle in a few drops of oil, whisking vigorously.
- Continue to whisk in the oil, little by little at first, then slowly increasing the amount to a steady stream. Make sure each addition is well incorporated before you add any more. Finally, add a few drops of the truffle oil, if using, then finish with the lemon juice. Keep in the fridge until needed.
- Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat from the tails and flake the claw meat into large chunks, discarding the membrane. Set aside. Cut the tails into 6 slices each and set aside.
- Trim the ends off the beans and cut the beans in half. Tip into a bowl with the shallots and 3 tbsp of the olive oil and season with salt and pepper. Mix in the lobster claw meat and squeeze over a lemon half, then set aside.
- Heat 1 tbsp olive oil in a non-stick frying pan. Fry the potato slices over a medium heat for 5 mins on each side until crisp and golden. Use a fish slice to transfer them to a plate lined with kitchen paper.
- Heat 1 tbsp olive oil in the same pan and lower the heat, add the slices of tail meat to the pan, then heat through in the oil for a few moments on each side. Turn off the heat, season lightly with salt and pepper and squeeze over the lemon. Moments before you are ready to plate up, toss the salad leaves with the balsamic vinegar and remaining olive oil. You are now ready to plate up.
- Spoon a quarter of the green bean salad into the centre of the plate. Shape using a 10cm ring or cutter, if you have one, then press down lightly and remove the ring. Place 1 tsp of mayonnaise on the four opposite sides of the outside of the plate and sit a piece of lobster on top of each spoonful of mayonnaise.
- Put a fried potato slice in between each pile of lobster so you have alternate pieces of lobster, then potato. Toss the leaves in the dressing and carefully tower a small handful on top of the green beans and serve straight away.
Nutrition Facts : Calories 669 calories, Fat 55 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
COLD LOBSTER WITH GARLIC AND BASIL MAYONNAISE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
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.
GRILLED LOBSTER WITH BASIL MAYONNAISE
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
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
BOILED LOBSTER DINNER WITH SESAME MAYONNAISE
Provided by Melissa Roberts
Categories Quick & Easy Dinner Lunch Mayonnaise Lobster Summer Soy Sauce Boil Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook green beans and corn in an 8-to 10-quart pot of salted boiling water until crisp-tender, about 4 minutes. Transfer to a platter and return water to a boil.
- Plunge 2 lobsters headfirst into boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pound lobsters) to 9 minutes (for 1 1/2-pound lobsters) from time they enter water. Transfer with tongs to a colander to drain. Return water to a boil and cook remaining lobsters.
- While lobsters cook, whisk together mayonnaise, soy sauce, and sesame oil.
- Serve lobsters with green beans, corn, and sesame mayonnaise.
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