Dressed lobster with herb mayonnaise

Dressed lobster with herb mayonnaise

By
From
Everyday Seafood
Serves
2 as a light lunch

Sometimes, perfectly cooked simple seafood and good mayonnaise is all you need to impress. If you are entertaining, this is often the best way to go, as everything can be done in advance. Remember to remove this dish from the fridge half an hour or so before serving to take the chill off the lobsters. Verjus gives seafood a lovely fresh acidity.

Ingredients

Quantity Ingredient
2 live lobsters, up to 1 kg each
2 shallots, peeled and sliced
1 fennel bulb, trimmed and sliced
2 carrots, peeled and sliced
2 garlic cloves, peeled and crushed
2 thyme sprigs
2 bay leaves
10 black peppercorns
200ml verjus
olive oil, to drizzle
salt

For the herb mayonnaise

Quantity Ingredient
2 egg yolks
1 teaspoon english mustard
1 small garlic clove, peeled and chopped
1 shallot, peeled and finely chopped
1 1/2 tablespoons verjus
200ml light olive oil
1 tablespoon chopped chives
1 tablespoon chopped tarragon
sea salt

Method

  1. Put the lobsters in the freezer for an hour before cooking to sedate them.
  2. To cook the lobsters, put the vegetables, garlic, herbs, peppercorns and verjus into a large pan (big enough to hold all the lobsters). Pour in enough water to cover the lobsters and add plenty of salt. Bring to the boil over a high heat, then lower the heat and simmer for 5 minutes.
  3. In the meantime, take the lobsters out of the freezer and firmly insert the tip of a strong cook’s knife into the cross on the head to kill each one instantly. Add the lobsters to the simmering bouillon and cook for 6 minutes, then remove the pan from the heat.
  4. Leave the lobsters in the bouillon for 2 minutes to finish cooking in the residual heat, then lift them out. Strain the bouillon and let it cool. Place the lobsters on a tray and leave to cool completely.
  5. Meanwhile, make the mayonnaise. Put the egg yolks, mustard, garlic, shallot and verjus into a bowl and whisk together for 1 minute. Add the olive oil in a thin, steady steam, whisking as you do so, until it is all incorporated. Season with salt to taste, cover and place in the fridge.
  6. When the lobsters are cold, carefully cut them in half lengthways, from head to tail. Remove the stomach sac from the head and the dark intestinal thread that runs along the length of the tail. Crack the claws and knuckles and lay the lobsters on a large platter.
  7. When ready to serve, mix the chopped herbs into the mayonnaise and spoon some into the head part of the shell. Drizzle the lobsters with a little bouillon and olive oil. Serve at once, with the rest of the mayonnaise in a bowl on the side.
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