Lobster with Vanilla Mayonnaise
Ingredients:
- Four 1 1/2 pound live Maine lobsters (or 4-6 large tails)
- Salt
For Vanilla Mayonnaise:
- 2 teaspoons pure vanilla extract
- 1 whole egg, and 1 egg yolk at room temperature
- 3 Tablespoons champagne vinegar
- 1 1/2 cups light almond oil (or other pressed oil)
- Salt
- Freshly ground black pepper
- Fresh chives for garnish
Directions:
- Bring a large stockpot of water to boil over high heat. Add a
generous sprinkle of salt. When the water returns to a boil, drop the
lobsters head first into the water. Cook until bright red, about 8 to 10
minutes. Remove lobsters, drain, cool to room temperature, then chill
for at least 1 hour or as long as overnight. Remove the claws, crack
drain out liquid, and reserve. Remove the tail and discard the vein that
runs along the back; discard the bodies. Alternatively, cook tails (from
fresh or frozen) according to directions.
- To a blender, add egg and egg yolk, mustard, and vinegar, and blend
for about 30 seconds. Add vanilla extract. With the motor running, add
the oil in a slow, steady stream. When the mayonnaise thickens, turn the
motor off. With a rubber or plastic spatula, scrape any oil clinging to
the container and mix gently into the mayonnaise. Add salt and pepper to
taste. Refrigerate at least 1 hour to blend flavors. May be refrigerated
in an airtight container for up to 5 days; stir to re-blend if
necessary.
- To serve, remove the lobster meat from each tail (in one piece),
reserving the shell. Slice the meat into 1/2 inch thick medallions and
reassemble each in the shell on individual plates. Place the claws just
under the tail with the tips pointing down (if you used whole lobster --
if using just tails, skip this step.) Add a dollop of the mayonnaise and
sprinkle with pepper or paprika if desired. Garnish with chives.
Serves 4. Trace carbs per serving.
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