INGREDIENTS

INSTRUCTIONS

TRADITIONAL LOBSTER SALAD
SPECIAL TARRAGON MAYONNAISE
If using live lobsters, steam or boil them. Let cool at room temperature.
Use a cleaver to crack and remove the meat from the claws, knuckles and
tails. Remove the cartilage from the claws and the intestine from the tails
of the cooked meat. Cut the meat into 1/2 inch dice. You may pick all the
meat from the carcass and freeze the carcass for soup or broth.
Place the cucumber in a colander for at least 5 minutes to drain the excess
liquid.
Combine the lobster, cucumber and mayonnaise. If the salad is to be served
within the hour, add the scallions. If not, add them 30 minutes before
serving with salt if needed and pepper. Cover with plastic wrap and chill
for at least 30 minutes before serving. Yield: 6 servings
  SPECIAL TARRAGON MAYONNAISE:
Place a stainless steel mixing bowl on a damp cloth to keep the bowl from
sliding around. Add the egg yolk, mustard and tarragon to the bowl and
whisk until blended.
Drizzle the oil into the bowl while whisking constantly. Be sure that the
mixture is smooth and well blended at all times. Stop adding the oil
periodically to allow yourself time to catch up; when there is no oil
visible, continue adding and whisking. When half the oil is added, add 1
teaspoon of the lemon juice. Alternate between the remaining oil and lemon
juice, whisking all the while, until both are incorporated.
Whisk in the ice water. (The water stabilizes the mayonnaise, which
prevents separating, a common flaw of homemade mayonnaise.) Season to taste
with salt and pepper and cayenne. Whisk. Store in a small container,
covered and refrigerated, until needed.
To assemble the roll, prepare the lobster salad and chill for at least 30
minutes. Preheat a large heavy skillet over medium low heat. Lightly butter
both sides of each bun. Place in the pan and cook for about 2 minutes until
golden brown. Turn the buns over and toast the other side. Or toast the
buns under a broiler instead.
When they are ready, stuff them with the chilled lobster salad. Place each
roll on a small paper or china plate. Garnish with pickles and potato
chips. Serve at once.
*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming
raw or lightly cooked eggs on the grounds that the egg may be contaminated
with Salmonella, a bacteria responsible for a type of food
poisoning....Healthy people need to remember that there is a very small
risk and treat eggs and other raw animal foods accordingly. Use only
properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs.
Avoid mixing yolks and whites with the shell."
Converted by MC_Buster.
Per serving: 2608 Calories (kcal); 288g Total Fat; (96% calories from fat);
5g Protein; 16g Carbohydrate; 186mg Cholesterol; 212mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 57
1/2    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0011
Converted by MM_Buster v2.0n.

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