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

  • Posted by: Pegeen
  • December 20, 2012
  • 1508 views
  • 12 Comments

12 Comments

Pegeen December 21, 2012
Thanks, everyone, for all the good ideas. I like the idea of offering some options!
 
bigpan December 21, 2012
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 !
 
Sam1148 December 21, 2012
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.
 
Sam1148 December 21, 2012
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.
 
pierino December 21, 2012
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.
 
bugbitten December 21, 2012
Double ditto.
 
pierino December 20, 2012
Saffron works for me with lobster.
 
bugbitten December 20, 2012
Pierino, would that be saffron in the mayo or in the bouillon? Also Happy Holidays.
 
bugbitten December 20, 2012
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.
 
inpatskitchen December 20, 2012
I like fresh basil in mayo and would use the lemon juice rather than the vinegar in your recipe.
 
sdebrango December 20, 2012
I agree with cookbookchick, I add lemon zest and tarragon often to flavor the mayo.
 
cookbookchick December 20, 2012
Maybe a little fresh tarragon?
 
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