Norwegian Lobster With Potato And Sour Cream Salad

INGREDIENTS

INSTRUCTIONS

Mayonnaise: To remove the worries and fears about any lurking
salmonella in raw egg, simply mix the yolks with the vinegar at the
start and leave for 5-10 minutes stirring once or twice. Salmonella
hate vinegar and it will reduce the risk of any contamination. Then
whisk the yolks with some salt and the mustard, them drizzle in the
mixed oils, incorporating them thoroughly, beating all the time,  until
half the oil is used. Then, add the lemon juice and continue to  pour
and whisk oil in.  Finally adjust the seasoning. If the resulting mayo
either looks too  thin or has split and curdled, it is possible to
rescue it by beating  another yolk in a separate bowl and pouring the
original mixture in  gradually, beating well as before, but really
taking plenty of time  to whisk well together.  In Norway we used
exclusively olive oil because of availability but  sole use of olive
oil makes a very strong flavoured mayo. To balance  the proportions as
above is to be preferred.  Nosh potato salad: Boil the potatoes in
their skins in salted water  until they are soft but retain a 'waxy'
middle. Refresh immediately  into ice water, drain well, and when cool
to the touch, peel the  skins and slice into thin (1/8inch-1/4inch)
rounds. Add the sliced  spring onions to the mayonnaise and sour cream
and season with salt  and fresh ground black pepper (to taste depending
on the mayo  strength preferred). Add the sliced potatoes, combine
gently but  thoroughly to prevent the potatoes breaking up. Finally add
the  chives and fold in. If the mixture looks/feels too dry add some
more  mayo until moist.  Lobster: You can't kill a lobster by just
stabbing it with a sharp  stick or bashing it with a hammer, the only
way to kill a lobster is  to pop it into a large pan of boiling salted
water. (They have no  brain so they will not know the water is hot).
Now the water, should be 180g (6oz)of sea salt to 1 gallon of water
(this is about the same strength as seawater). You should cook  lobster
for about 10-15 minutes up to 1.5 lb and 15 to 20 minutes up  to 2.5
lb. These times start when the water comes to the boil. Do not  boil
hard, just a gentle simmer.  The lobster is now cooked and its now time
to cut the bugger in half.  Place the carcass on a chopping board and
push the pointed end of a  knife right through the carapace on the line
that runs down the  middle of the back of the body section, bring the
knife down on to  the chopping board cutting right through the
tail,then sever the body  into two sections. Remove the stomach from
the body (just behind the  mouth) also remove the intestine which runs
down to the tail, clean  out the rest of the rubbish and any coral then
eat and enjoy.  To serve, we added 1 fine chopped red chilli (cored and
de-seeded)  and a couple of cloves of garlic, crushed to the original
mayo mix  and placed a dollop in the space left by the removal of the
stomach.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2229
Calories From Fat: 612
Total Fat: 68.3g
Cholesterol: 799.3mg
Sodium: 5281.7mg
Potassium: 2372.5mg
Carbohydrates: 334g
Fiber: 23.2g
Sugar: 5.4g
Protein: 71.8g