Cold Lobster With Garlic And Basil Mayonnaise Recipes

LOBSTER WITH BASIL MAYO

Steps:

• For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add canola oil and process to a puree.
• Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or until all the oils has filtered through into the bowl. Reserve the pulp left behind in the cheese cloth.
• Combine mayonnaise with a splash of basil oil. Add basil pulp, lemon juice and zest, garlic cloves, salt, and ground black pepper. Cover and chill in refrigerator.
• Preheat grill to 350 F (175 C).
• If you have live lobsters, place in the freezer for 2 hours and then cook in a pot of salted boiling water for 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half. Remove the stomach sack from behind the eyes.
• Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes or until they are cooked through.
• Serve grilled lobster with Basil Mayo.
• Leftover basil oil can be used with pizza, pasta, grilled fish or grilled shrimp.
• For basil oil, place basil leaves in a bowl and pour boiling water over them, leaves for approximately 30 seconds until leaves turn a brighter green. Drain and refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add canola oil and process to a puree.
• Line sieve with cheese cloth and set it over a deep bowl. Pour basil and oil puree and leave undisturbed for 1 hour, or until all the oils has filtered through into the bowl. Reserve the pulp left behind in the cheese cloth.
• Combine mayonnaise with a splash of basil oil. Add basil pulp, lemon juice and zest, garlic cloves, salt, and ground black pepper. Cover and chill in refrigerator.
• Preheat grill to 350 F (175 C).
• If you have live lobsters, place in the freezer for 2 hours and then cook in a pot of salted boiling water for 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half. Remove the stomach sack from behind the eyes.
• Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes or until they are cooked through.
• Serve grilled lobster with Basil Mayo.
• Leftover basil oil can be used with pizza, pasta, grilled fish or grilled shrimp.
• Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.

COLD LOBSTER WITH GARLIC AND BASIL MAYONNAISE

Steps:

• To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme. Bring water to a boil. Place lobsters in kettle and cover tightly. Return to a boil and cook over high heat for about 12 minutes. Remove lobsters and let them cool.
• To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Mix well with a wire whisk.
• Add oil in a thin stream while beating vigorously with a wire whisk. When mixture is thick and smooth, stir in remaining ingredients and blend well. Cover until ready to serve.
• Before serving, split lobsters in half lengthwise and crack claws. Remove and discard small sacs near the eyes. Remove intestines through the middle of the tail. Serve at room temperature with mayonnaise.

COLD LOBSTER WITH HOMEMADE MAYONNAISE RECIPE | COOK THE BOOK

Steps:

• Add water to a large pot to a depth of 2-3 inches. Be sure that the pot is big enough to accommodate a large colander. Bring the water to a boil over high heat.
• Put the lobsters in the colander and place the colander inside the pot. Cover the pot and steam the lobsters for 15 minutes. Remove the colander with the lobsters and allow them to cool. Refrigerate the lobsters until fully chilled, about 2 hours.
• For the mayonnaise: Whisk together the egg yolk, garlic, a pinch of salt, and half of the lemon juice in a medium bowl. Combine the oils in a measuring cup with a spout. Add the oil to the yolk about 1 teaspoon at a time, whisking constantly. The mixture will thicken and emulsify. After you have added about 1/4 cup of the oil, you can begin to slowly drizzle in the remaining oil as you continue to whisk until you have a thick, glossy mayonnaise. Season with salt and thin with a little lemon juice if you like. Transfer the mayonnaise into a serving bowl. Cover and refrigerate until ready to use. If using herbs, stir them into the mayonnaise just before serving.
• Put the lobsters on a cutting board, belly side down. Using a large kitchen knife, cut each lobster in half lengthwise. Crack the claws and knuckles with a nutcracker or by thwacking the back of the knife against the shells.
• Arrange each lobster on a plate, cut side up, and add a lemon half to each plate. Pass the mayonnaise at the table.

GRILLED LOBSTER WITH BASIL MAYONNAISE

Steps:

• For basil oil, place basil leaves in a bowl and pour boiling water over them, leave for approximately 30 seconds until they turn a brighter green. Drain adn refresh under cold running water, drain again and squeeze dry with paper towel. Place in a food processor and add both oils and process to a purée.
• Line sieve wih cheese cloth and set it over a deep bowl. Pour basil and oil purée and leave undisturbed for 1 hour, or until all the oils have filtered through into the bowl. The solids left behind in the sieve can now be discarded.
• Combine mayonnaise wih a splash of basil oil. Add Dion mustard, lemon juice and salt and pepper to taste. Cover well and chill until needed. NOTE: Remainder of basil can be used wih pizza, pasta, grill fish or grill shrimp.
• Preheat grill to 350°F.
• If you have to kill the lobster yourself, freeze the loster for 2 hours, before placing them into a pot of salted boiling for water for only 2 minutes. Remove the lobster and plunge them into cold water to refresh. Cut them in half, Remove the stomach sac from behnd the eyes.
• Brush basil oil over the cut side of each lobster half. Place cut side down on grill, cover and grill for 8 minutes, or until they are cooked through.
• Serve grilled lobster with basil oil mayonnaise.