INGREDIENTS

INSTRUCTIONS

FOR MAYONNAISE
Fill a pan with luke warm water and place it on a hotplate. Place the
lobster in the pan and cover. Once the water has come to the boil,
cook the lobster for ten minutes or until they no longer have any
blue hue and have turned a deep red-orange color.
Remove the lobster from the pan and leave to cool. Once cool you can
prepare the lobster in the traditional manner: with a sharp knife
make an incision at the point where the head joins the body and cut
down the length of the lobster towards the tail. Make sure that you
have cut right the way through the body. Now turn the lobster 180
degrees and cut from the original incision back through the head.
With you fingers gradually prise the shell apart so that it falls
into two halves. Remove the front claws and set aside. With your
index finger prise the meat out of the shell (trying to keep it in
one piece, again working from the tail upwards. Replace the meat in
the shell (this process makes it easier for your guests to keep their
fingers clean) and repeat with the second half. Using a cleaver or
hammer crack both sides of the claws. Remove the surrounding shell
and extract the meat in a single piece. Arrange the two halves of
lobster on a plate together with the claw meat and serve with
mayonnaise, which you can make in the following way:
Put eggs, mustard, pinch of salt, grinding of pepper and a small
squeeze of lemon juice/vinegar in a basin and beat well with a wooden
spoon or beater. Start adding the oil, drop by drop to begin with,
stirring all the time. When the mixture starts to emulsify you may
add more oil in steady dribblets but keep stirring until you get the
required jelly-like substance, which is the consistency that proper
mayonnaise should be. Finally test for more seasoning.
Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved
Converted by MC_Buster.
Recipe by: TWO FAT LADIES SHOW #FL1CO1
Converted by MM_Buster v2.0l.

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