![]() |
$url = $HTTP_SERVER_VARS["REQUEST_URI"]; ?>
![]() |
![]() |
![]() |
Lobster with Vanilla Mayonnaise |
Ingredients:
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 carbs per serving. |
Contents copyright © 1999 2004 Low Carb Luxury.
All rights reserved. Use of this site constitutes your acceptance of our Terms and Conditions. No reproduction
without expressed written consent. Site Development by: Accent Design Studios. |