Cold Lobster With Garlic and Basil Mayonnaise
Published July 11, 1989
- Total Time
- 30 minutes
- Rating
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Ingredients
FOR THE LOBSTERS
4 live lobsters, about 1 ½ pounds each
Salt to taste
8 black peppercorns
¼ teaspoon red-pepper flakes
1 bay leaf
4 sprigs fresh thyme or 1 teaspoon dried
FOR THE MAYONNAISE
1 large egg yolk
1 tablespoon Dijon-style mustard
1 tablespoon white-wine vinegar
Salt and freshly ground white pepper to taste
1 cup virgin olive oil or vegetable oil
1 tablespoon fresh lemon juice
1 teaspoon finely chopped garlic
4 tablespoons basil leaves, cut into thin strips
Nutritional analysis per serving (4 servings)
8 grams carbs; 910 milligrams cholesterol; 1052 calories; 42 grams monosaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 61 grams fat; 3 grams fiber; 2925 milligrams sodium; 114 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme. Bring water to a boil. Place lobsters in kettle and cover tightly. Return to a boil and cook over high heat for about 12 minutes. Remove lobsters and let them cool.
- Step 2
To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Mix well with a wire whisk.
- Step 3
Add oil in a thin stream while beating vigorously with a wire whisk. When mixture is thick and smooth, stir in remaining ingredients and blend well. Cover until ready to serve.
- Step 4
Before serving, split lobsters in half lengthwise and crack claws. Remove and discard small sacs near the eyes. Remove intestines through the middle of the tail. Serve at room temperature with mayonnaise.
Private Notes