Benedictine Nuns Lobster With Mayonnaise Recipe
- 1 x Lobster per serving
- 1 x Egg yolk Dijon mustard Salt & Pepper Light extra virgin extra virgin olive oil
- 1/2 pt Extra virgin olive oil
- 2 x Egg yolks Salt and freshly grnd black pepper
- 1 tsp Dijon Mustard Lemon juice/white wine Vinegar, according to taste
- Fill a pan with luke hot water and place it on a hotplate.
- Place the lobster in the pan and cover.
- Once the water has come to the boil, cook the lobster for ten min or possibly till they no longer have any blue hue and have turned a deep red-orange color.
- Remove the lobster from the pan and leave to cold.
- Once cold 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 which 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 which 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 possibly 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, that you can make in the following way:
- Put Large eggs, mustard, healthy pinch of salt, grinding of pepper and a small squeeze of lemon juice/vinegar in a basin and beat well with a wooden spoon or possibly beater.
- Start adding the oil, drop by drop to begin with, stirring all the time.
- When the mix starts to emulsify you may add in more oil in steady dribblets but keep stirring till you get the required jelly-like substance, that is the consistency which proper mayonnaise should be.
- Finally test for more seasoning.
lobster, egg yolk, olive oil, egg yolks salt, lemon juice
Taken from cookeatshare.com/recipes/benedictine-nuns-lobster-with-mayonnaise-83451 (may not work)