CookEat Recipe
Cold Lobster with Mayonnaise
Chilled lobster halves and claws with capers, lettuce and cold olive-oil mayonnaise.
Method
Steps
Step 1
For the mayonnaise, whisk the one commercially pasteurized egg-yolk equivalent in a clean cold bowl with the one tablespoon vinegar, one saltspoon English mustard powder, two saltspoons salt and one saltspoon cayenne for two minutes. Add the three-quarter gill cool olive oil drop by drop while whisking continuously.
Step 2
After all the oil is incorporated, continue whisking for four minutes. Add the strained juice from the quarter lemon and mix for one minute more. Put in a clean covered bowl and refrigerate at 40°F or colder until serving.
Step 3
Use three fresh whole raw one-pound lobsters, professionally dispatched immediately before cooking by a regulated supplier, kept cold and cooked promptly. Bring the one gallon water to a boil with the separate one tablespoon salt. Add the lobsters and boil for about twenty minutes, until the thickest tail and claw meat of each reaches 74°C.
Step 4
Lift out onto a clean shallow tray and cool rapidly, refrigerating at 40°F or colder within two hours. Once cool enough to handle hygienically, cut off the claws and split each body lengthwise. Remove the digestive sac, tomalley, roe and other viscera and crack the claws, leaving the white meat in its shells. Keep all the lobster refrigerated until assembly.
Step 5
Arrange the six cold body halves and claws on a clean cold dish. Decorate with a few thoroughly washed and dried lettuce leaves, fill the empty cleaned head cavities with drained ready-to-eat vinegar-pickled capers and serve promptly with the complete cold mayonnaise separately. Keep any remainder refrigerated.
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