BOILED LOBSTER WITH LOBSTER MAYONNAISE

Boiled Lobster With Lobster Mayonnaise image

Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times's Sunday Magazine in 2012. You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise. Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad. It's fancy food made easy.

Provided by Mark Bittman And Sam Sifton

Categories dinner, main course

Time 45m

Yield 8 servings

Number Of Ingredients 6

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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

Steps:

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.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 25 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 1 gram, Protein 53 grams, SaturatedFat 5 grams, Sodium 1325 milligrams, Sugar 1 gram, TransFat 0 grams