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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Lobster with Vanilla Mayonnaise
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Ingredients:
- Four 1 1/2 pound live Maine lobsters (or 4-6 large tails)
- Salt
For Vanilla Mayonnaise:
- 2 teaspoons pure vanilla extract
- 1 whole egg, and 1 egg yolk at room temperature
- 3 Tablespoons champagne vinegar
- 1 1/2 cups light almond oil (or other pressed oil)
- Salt
- Freshly ground black pepper
- Fresh chives for garnish
Bring a large stockpot of water to boil over high heat. Add a generous
sprinkle of salt. When the water returns to a boil, drop the lobsters
head first into the water. Cook until bright red, about 8 to 10 minutes.
Remove lobsters, drain, cool to room temperature, then chill for at least
1 hour or as long as overnight. Remove the claws, crack drain out liquid,
and reserve. Remove the tail and discard the vein that runs along the
back; discard the bodies. Alternatively, cook tails (from fresh or
frozen) according to directions.
To a blender, add egg and egg yolk, mustard, and vinegar, and blend for about 30 seconds.
Add vanilla extract. With the motor running, add the oil in a slow,
steady stream. When the mayonnaise thickens, turn the motor off. With a
rubber or plastic spatula, scrape any oil clinging to the container and
mix gently into the mayonnaise. Add salt and pepper to taste. Refrigerate
at least 1 hour to blend flavors. May be refrigerated in an airtight container
for up to 5 days; stir to re-blend if necessary.
To serve, remove the lobster meat from each tail (in one piece), reserving
the shell. Slice the meat into 1/2 inch thick medallions and reassemble each
in the shell on individual plates. Place the claws just under the tail with the
tips pointing down (if you used whole lobster — if using just tails,
skip this step.) Add a dollop of the mayonnaise and sprinkle with pepper
or paprika if desired. Garnish with chives.
Serves 4. Trace net grams of carbohydrate per serving.
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