Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times's Sunday Magazine in 2012. You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise. Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad. It's fancy food made easy.
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; salt it. Cook lobsters until red, 12 to 15 minutes. Remove lobsters and allow stock to reduce over medium heat.
- Split tail, remove meat, and put it back in the shell. Remove the claw meat. Set both aside. Remove and chop knuckle meat, and set aside for the mayonnaise.
- Put the yolks and vinegar in a food processor. While it runs, add the neutral oil. When emulsion forms, add olive oil.
- Remove to a bowl, stir in cooled stock and knuckle meat; add salt and pepper.
- Arrange each of the tails and claws on a plate and serve with the mayonnaise.
Nutrition Facts : @context http, Calories 515, UnsaturatedFat 25 grams, Carbohydrate 6 grams, Fat 31 grams, Fiber 1 gram, Protein 53 grams, SaturatedFat 5 grams, Sodium 1325 milligrams, Sugar 1 gram, TransFat 0 grams
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