Whole lobster with seasonal salad and mayonnaise.

Whole lobster with seasonal salad and mayonnaise.

A sweet meaty alfresco delight.

Preparation Time:

10 minutes

Cooking Time:

15 minutes

Serves:

4

Difficulty Rating:

Easy

Buy Ingredients:

Ingredients

  • 2 Moray Seafoods Scottish Whole Lobsters 600-800g.
  • Assorted salad leaves.
  • 120g mayonnaise already made.
  • Sour dough bread.

Home made Mayonnaise

  • 2 Egg yolks.
  • 1 table spoon English mustard.
  • Pinch salt, sugar and white pepper.
  • 1/2 lemon juice.
  • 50ml Extra virgin olive oil Or Rapeseed oil.
  • 250ml Sunflower oil.

Preparation

  1. If Lobsters are frozen defrost in fridge using package guidelines ready for cooking.
  2. Wash and dry salad leaves if required to do so.

For Home Made Mayonnaise:

  1. Place egg yolks, mustard, salt, sugar and a squeeze of your lemon in a bowl and whisk well together.
  2. Place both oils in one jug and pour slowly to start with onto the egg yolk mixture in a steady stream whisking all the time until.
  3. You will have a thick emulsified shiny mayonnaise at the end. If to thick add some boiled water to thin down, check seasoning and add more lemon juice if required, cover and place in fridge.

Cooking Directions

  1. Add lobster to a pan of plenty boiling water which has 10g's of salt per litre. Once the water has retuned to the boil cook for 15 minutes.
  2. Remove and cool on a tray, once cool wrap with cling and place in fridge. This can be done the day before or in the morning.
  3. Chef Tip: 500g Lobster allow 10 minutes cooking time. 1kg Lobster allow 20 minutes cooking time.
  4. Split lobster length ways with a large cooks knife, remove all parts from the head end and a black line that runs down the tail.
  5. Serve with salad, mayonnaise and crusty sour dough bread.
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