Best Cold Lobster With Garlic And Basil Mayonnaise Recipes

COLD LOBSTER WITH BASIL VINAIGRETTE

Steps:

• Put the water, peppercorns, salt, thyme, bay leaves and pepper flakes in a kettle large enough to hold the lobsters. Cover and bring to a boil.
• Add the lobsters quickly, one at a time, and cover. When the water returns to a boil, cook the lobsters for 10 minutes and drain thoroughly. When the lobsters are cool enough to handle, break off the tails and remove the meat from each in one piece. Crack the large claws and remove the meat from each in one piece. Remove the meat from the remaining claw shells. Put all the meat in a bowl.
• Stack the basil leaves and cut them into fine shreds. There should be about 1/2 cup. Add to the bowl.
• Put the olive oil, shallots, vinegar and salt in a small mixing bowl and toss to blend well.
• To serve, cut each piece of tail meat on the bias into 1/2-inch-thick medallions. Reassemble the slices from one lobster tail on a plate. Arrange two of the large pieces of claw meat at the top of the tail meat to resemble a lobster shape. Spoon about a quarter of the sauce over the tail and claw meat. Scatter a quarter of the small pieces of lobster meat around. Garnish each side of the tail meat with a quarter of the recipe for three-salad chiffonade. Repeat with the remaining lobster meat and three-salad chiffonade.

CLASSIC LOBSTER ROLLS WITH LEMON AIOLI RECIPE - (4.6/5)

Steps:

• In a lg. bowl, mix together mayo, celery, lemon juice, garlic, mustard, salt & pepper to taste. Using a rubber spatula, gently mix in lobster till well coated. Refrigerate for at least 1 hr. Just before serving, heat a lg. skillet over med heat. Add 1/2 Tbsp. butter & melt till it foams. Working with 2 rolls at a time, add to skillet with the insides down, pressing with spatula to get them extra crispy. Flip rolls to toast exterior in the same manner. Repeat with remaining butter & rolls. Line toasted buns with a lettuce leaf, then pile in lobster mixture. Serve with chips & a spear of dill pickle.

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.

COLD LOBSTER WITH GARLIC AND BASIL MAYONNAISE

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.