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