Benedictine Nuns – Lobster With Mayonnaise

But it is far more common for the evangelical preacher to edit God’s Word: 1. By removing the text from its context, and using it to say what-ever the preacher likes, 2. By moralizing the text, so that it is reduced to an ethical maxim that ﬁts any religion, 3. By using the text to promote hobby-horses, and 4. By dogmatic insistence that the text says things it does not truly say. This homiletical hocus-pocus has subtle roots such as the desire to be clever and popular or synthetically relevant or intellectually respectable or to make the gospel more acceptable. But most often God’s Word gets watered down by the preacher’s laziness. He simply will not do the hard work to engage and preach a text in its context.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Eggs		Fat, Ladies, Two	1	Servings

INGREDIENTS

1		Lobster per serving
1		Egg yolk
		Dijon mustard
		Salt & Pepper
		Light extra virgin olive oil
1/2	pt	Olive oil
2		Egg yolks
		Salt and freshly ground
		black pepper
1	t	Dijon
		Mustard
		Lemon juice/white wine
		Vinegar, according to taste

INSTRUCTIONS

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.

A Message from our Provider:

“Exercise daily — walk with the Lord.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2083 Calories From Fat: 2034 Total Fat: 229.9g Cholesterol: 540.3mg Sodium: 506.9mg Potassium: 86.6mg Carbohydrates: 3.3g Fiber: <1g Sugar: <1g Protein: 8.7g