All questions

Flavoring mayonnaise for lobster

I love the use of reduced lobster stock in this simple recipe: http://nyti.ms/REWmuE. What would you consider using to flavor the mayonnaise if you didn't want to serve it plain? There are no other major flavors to consider. Not too spicy - my good friends are older and don't want to risk giving anyone indigestion. Thanks

Pegeen is a trusted home cook.

asked over 2 years ago
12 answers 1043 views
092efd1a-f34b-461d-89b1-f3e76e0ce940.dsc_0028
added over 2 years ago

Maybe a little fresh tarragon?

2f4926e2-248b-4c22-a6f7-8f2d888b8488.3-bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 2 years ago

I agree with cookbookchick, I add lemon zest and tarragon often to flavor the mayo.

53573b8d-4bf0-4ffd-843d-b2e617cfeb6b.dscn3274
added over 2 years ago

I like fresh basil in mayo and would use the lemon juice rather than the vinegar in your recipe.

E6f5e079-1551-4472-bc70-dcc35a71edc2.110
added over 2 years ago

Lobster is so neutral that I think you could use any fresh herb or a combination. Just taste as you go. My own choice of herbs would depend on what I had in mind for the sides.

153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 2 years ago

Saffron works for me with lobster.

E6f5e079-1551-4472-bc70-dcc35a71edc2.110
added over 2 years ago

Pierino, would that be saffron in the mayo or in the bouillon? Also Happy Holidays.

153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 2 years ago

You could do it either way. Saffron disolved in bouillon brings out a nice color. But it's fine in the mayo if you are making it from scratch. I don't know all the details of the recipe so.... And yes, happy holidays back to you as well.

E6f5e079-1551-4472-bc70-dcc35a71edc2.110
added over 2 years ago

Double ditto.

0f493ab9-068f-4498-ba2c-95c992214d52.sit2
Sam1148

Sam is a trusted home cook.

added over 2 years ago

IMHO..Lobster is best served with clarified butter.
If you're steaming it...add a 1/2 tsp of vanilla to the steaming water as a back note for the lobster. I know this doesn't answer your question---But I like classic lobster.

If you have a few little dipping bowls (Japaneese style like you'd get at tempanyaki place). You could both..or three. A ginger, mustard, soy sauce; a Flavored mayo; and clarified butter.

0f493ab9-068f-4498-ba2c-95c992214d52.sit2
Sam1148

Sam is a trusted home cook.

added over 2 years ago

IMHO..Lobster is best served with clarified butter.
If you're steaming it...add a 1/2 tsp of vanilla to the steaming water as a back note for the lobster. I know this doesn't answer your question---But I like classic lobster.

If you have a few little dipping bowls (Japaneese style like you'd get at tempanyaki place). You could both..or three. A ginger, mustard, soy sauce; a Flavored mayo; and clarified butter.

516f887e-3787-460a-bf21-d20ef4195109.bigpan
added over 2 years ago

Use whatever you like (above) in the mayo. If you want it to have a pink-rosey color like the lobster shells, add in a bit of carrot juice !

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
Pegeen

Pegeen is a trusted home cook.

added over 2 years ago

Thanks, everyone, for all the good ideas. I like the idea of offering some options!