Boiled Lobster With Lobster Mayonnaise

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.


  • 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
  • ¼ cup or more lobster stock Salt and black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      729 calories; 57 grams fat; 6 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 11 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 52 grams protein; 419 milligrams cholesterol; 1331 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings


  1. 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.
  2. 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.
  3. Put the yolks and vinegar in a food processor. While it runs, add the neutral oil. When emulsion forms, add olive oil.
  4. Remove to a bowl, stir in cooled stock and knuckle meat; add salt and pepper.
  5. Arrange each of the tails and claws on a plate and serve with the mayonnaise.

45 minutes

You Might Also Like