To serve: Baguette slices and shredded crisp lettuce
Roasted Lobster Mayonnaise, adapted from Hywel Jones
1 lemon, zest only
10 coriander seeds
10 black peppercorns
pinch saffron strands
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
In This Recipe
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!
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!