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Author Notes: This being my first foray into seafood salads, I wanted to create a mayonnaise base that would complement, but not overwhelm the lobster. I think I succeeded! - Cristina Sciarra
- 1 garlic clove, minced
- 1 egg yolk, fresh as possible
- 1 heaping tablespoon Dijon mustard
- freshly ground black pepper
- about 1 cup canola oil, or other neutral oil
- a pinch of salt, to taste
- Add the minced garlic, the egg yolk, the mustard, and the black pepper to a small bowl. Give everything a little stir, to incorporate.
- Slowly incorporate the oil in a very thin stream, while constantly beating with a fork or mini whisk. (Add a little oil at a time, waiting until the oil has 'disappeared', before adding more.) The whole process should take about 5 minutes--the mayonnaise will have risen in the bowl and turned a paler yellow. You should also be able to tip the bowl over without the mayonnaise falling out.
- Let the mayonnaise rest in the fridge, covered, for at least one hour before use. (This can also be made a night ahead.)
- 5 scallions
- 1 pound fresh lobster meat (tail and claw)
- 1 tablespoon fresh lemon juice
- a pinch of cayenne pepper
- 1/3 cup garlic mayonnaise
- Wash and thinly slice the scallions. Add them to a medium-sized bowl.
- About the lobster: my fishmonger happens to sell freshly-cooked, whole lobsters. You can also buy live lobsters, and cook them yourself.
- Chop your lobster into bite-sized pieces, and then add them to the medium bowl. Also add: the lemon juice, the cayenne, and the mayonnaise. Gently toss all ingredients together, to incorporate. Serve the salad slightly chilled.
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad