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Author Notes: Definitely for a romantic picnic only for two. And no more. Lobsters don't come cheap do they?
You'll need some french bread, fresh out the oven, a bowl of crisp, cold shredded iceberg lettuce and some roasted lobster mayonnaise (building on your aioli making skills).
Find a nice green meadow, borrow some blue skies, sit by the red poppies and listen to the brook 'run' by.
Sleep under a hot sun. Drink a tall glass of pinot gris reserve. Eat lobster. Enjoy
- Kitchen Butterfly
Steamed Lobster with roasted lobster mayo
- One 600g lobster
- Sea salt
- To serve: Baguette slices and shredded crisp lettuce
Roasted Lobster Mayonnaise, adapted from Hywel Jones
- LOBSTER OIL
- Lobster shells
- 1 lemon, zest only
- 10 coriander seeds
- 10 black peppercorns
- pinch saffron strands
- grapeseed oil
- LOBSTER MAYONNAISE
- 1 free-range egg yolk
- 1 teaspoon lemon juice
- 1 teaspoon hot water
- 1/2 teaspoon mustard (Dijon or English)
- 100ml lobster oil (which you'll make)
- Salt and pepper, to taste
- STEAM THE LOBSTER: Place a steaming rack to hold the lobster in the bottom of a large pot. Pour 2 inches of water into the pot and add 1 tablespoon of sea salt. Cover the pot with the lid and bring the water to the boil. Once the water is boiling fiercely, place the lobster onto the rack, cover the pot and bring back to the boil. Begin timing once the water is boiling again. Steam the lobster for 14 minutes for the first lb of weight and then an extra 3 minutes for each extra lb. A 2 lb lobster will cook in 17 minutes, a 3 lb in 20 minutes. Try not to overcook the lobster, as this will result in tougher and less succulent meat. Overcooking also means that some of the delicious flavour will be lost and the meat may shrink, become stringy or even mushy. The lobster is ready when it has reached an internal temperature of 80°C (180°F). Once it is done, drain and serve immediately. Otherwise plunge it into a bowl of ice cold water (very cheffy) to stop it from cooking. Then drain. Remove the meat, refrigerate till ready to use and reserve the shells
- MAKE THE LOBSTER OIL: preheat the oven to 150C/300F/Gas 2. Place the lobster shells onto a baking tray and bake in the oven for 20 minutes or until dry and brittle but not burnt. Then crush the lobster shells in a clean tea towel with a rolling pin and place them in a kilner jar. Add the remaining ingredients and enough grapeseed oil to cover. Seal the jar, place into a large saucepan and add enough water to come halfway up the side of the jar. Bring the water to the boil, then remove the pan from the heat and set aside to cool. Strain the lobster oil through a fine sieve.
- MAKE THE LOBSTER MAYONNAISE: For the lobster mayonnaise, whisk the egg yolks, lemon juice, water and mustard together in a bowl. Gradually whisk in the oil until the mayonnaise has thickened. Season with salt and freshly ground black pepper. (I split my mayo into two portions and used one portion to make a riff of MrsLarkins aioli with saffron and sriracha).
- When ready to pack the picnic basket, get out the ice chest and pot/bowl the mayo and lettuce. Decide how you want your lobster - cold or warm and then pack accordingly. Perfect for a picnic for two - only!
- This recipe was entered in the contest for Your Best Shellfish
- This recipe was entered in the contest for Your Best Picnic Dish