INGREDIENTS

INSTRUCTIONS

FOR 1/2 PINT OF MAYONNAISE
1 Fill a pan with lukewarm water, place on a hot plate, put in the lobster
and cover. Once the water has boiled, cook the lobster for 10 minutes until
they no longer have any blue hue and have turned a deep red-orange colour.
2 Remove the lobster from the pan and cool. Once cool prepare the lobster:
Make an incision with a sharp knife at the point where the head joins the
body, and cut down the length of the lobster towards the tail. Make sure
you cut right the way through the body.
3 Turn the lobster 180 degrees and cut from the original incision back
through the head. Using your fingers, gradually prise the shell apart so
that it falls into two halves.
4 Remove the front claws and set aside. Using your index finger, prize the
meat out of the shell, trying to keep it in one piece, again working from
the tail upwards.
5 Replace the meat into the shell (this process makes it easier for your
guests to keep their fingers clean) and repeat with the second half.
6 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 the
mayonnaise.
7 For the Mayonnaise: Put the eggs, mustard, pinch of salt, a grinding of
pepper and a small squeeze of lemon juice or 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.
8 When the mixture starts to emulsify, add more oil in steady dribblets but
keep stirring until you get the jelly- like substance, the consistency that
proper mayonnaise should be. Then test for more seasoning.
Converted by MC_Buster.
Recipe by: Two Fat Ladies
Converted by MM_Buster v2.0l.

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