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Categories:Viewed: 75 - Published at: 4 years ago
Ingredients
- 4 1 1/4- to 1 1/2-pound lobsters
- 2 egg yolks
- 2 tablespoons sherry vinegar or lemon juice
- 1 cup neutral oil, like grapeseed or corn
- 1 cup olive oil
- 1/4 cup or more lobster stock Salt and black pepper to taste
Method
- 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.
