Lobster Wraps With Lemon Mayonnaise Food

LOBSTER WITH MAYONNAISE

Steps:

• Fill a pan with lukewarm water and place over high heat. Place the lobster in the pan and cover. Once the water has come to the boil, cook the lobster for ten minutes or until it no longer has any blue hue and has turned a deep red-orange color. Remove the lobster from the pan and leave to cool.
• Once cool you can prepare the lobster in the traditional manner: with a sharp knife make an incision at the point where the head joins the body and cut down the length of the lobster towards the tail. Make sure that you have cut right the way through the body. Now turn the lobster 180 degrees and cut from the original incision back through the head. With you fingers gradually prise the shell apart so that it falls into two halves. Remove the front claws and set aside. With your index finger prise the meat out of the shell (trying to keep it in one piece, again working from the tail upwards. Replace the meat in the shell (this process makes it easier for your guests to keep their fingers clean) and repeat with the second half. Using a cleaver or hammer crack both sides of the claws. Remove the surrounding shell and extract the meat in a single piece. Arrange the two halves of lobster on a plate together with the claw meat and serve with mayonnaise, which you can make in the following way:
• Put eggs, mustard, pinch of salt, grinding of pepper and a small squeeze of lemon juice/vinegar in a basin and beat well with a wooden spoon, beater or whisk. Start adding the oil, drop by drop to begin with, stirring all the time. When the mixture starts to emulsify you may add more oil in steady dribblets but keep stirring until you get the required jelly-like substance, which is the consistency that proper mayonnaise should be. Finally test for more seasoning. Refrigerate until ready to use.

LOBSTER SALAD LETTUCE CUPS

Steps:

• Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves and 1 tablespoon salt. Bring to a boil over medium heat.
• Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
• Remove the meat from the lobster shells. Roughly chop the lobster meat into 1-inch pieces. Transfer to a bowl and refrigerate 15 minutes.
• Meanwhile, whisk the mayonnaise, juice of the remaining lemon, mustard and hot sauce in a medium bowl. Add the lobster, celery and any mix-ins. Toss to combine and season with salt.
• Divide the lobster salad among the lettuce cups and sprinkle with the chives.

MAINE-STYLE LOBSTER ROLLS WITH MAYONNAISE

Steps:

• Fill a large steamer or pot with about 2 inches of water. Add 1 tablespoon sea salt and bring to a boil over medium heat. Put 2 lobsters (about 1 1/2 pounds each) in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove the lobsters and rinse under cold water until slightly cool. Remove the meat from the shells and roughly chop; chill the meat. Mix 1/3 cup mayonnaise, 1/4 cup diced celery, and the zest and juice of 1 lemon in a bowl. Stir in the chilled lobster meat and season with salt. Divide among 4 split-top hot dog buns and top with celery leaves.

LOBSTER AVOCADO CLUB SANDWICH WITH LEMON MAYONNAISE

Steps:

• LEMON MAYONNAISE:.
• Combine all ingredients and mix well.
• Cover and refrigerate for an hour.
• FOR LOBSTER SALAD:.
• Combine cooked Maine lobster meat, cooked lobster roe, green onions, celery, cucumber, bell pepper and parsley in a bowl.
• Add lemon mayonnaise.
• Mix well and season to taste with salt and pepper.
• TO ASSEMBLE:.
• Generously spread 1 side of each slice of bread with lemon mayonnaise.
• For each sandwich, top 1 slice of bread with some of the lettuce, 2 slices tomato and 3 slices bacon.
• Place another slice of bread on top.
• Place about 2 oz. avocado slices and about 2/3 cup lobster salad on top.
• Place another slice of bread on top and secure with wooden toothpicks.
• Cut sandwich in half diagonally.
• Present sandwich so filling is exposed.

LOBSTER & CORN SALAD LETTUCE WRAPS WITH TARRAGON MAYONNAISE

Steps:

• Combine the lobster, corn, tomatoes, mayonnaise, tarragon, and lemon juice in a large bowl. Season with salt and pepper, to taste. Cover and chill for at least 1 hour.
• Evenly spoon the lobster salad into the centers of the romaine lettuce.
• Enjoy!

LOBSTER WRAPS

Steps:

• Cut the cooked lobster meat into chunks. Divide lobster and cheese evenly over tortillas and place 2 sprigs of cilantro on each. Sprinkle with lime juice and roll the filled tortillas.
• Wrap the tortillas in aluminum foil and warm on a grill or in a microwave over. Serve lobster wraps with your favorite salsa.

BOILED LOBSTER WITH LOBSTER MAYONNAISE

Steps:

• Bring a large pot of water to a boil; salt it. Cook lobsters until red, 12 to 15 minutes. Remove lobsters and allow stock to reduce over medium heat.
• Split tail, remove meat, and put it back in the shell. Remove the claw meat. Set both aside. Remove and chop knuckle meat, and set aside for the mayonnaise.
• Put the yolks and vinegar in a food processor. While it runs, add the neutral oil. When emulsion forms, add olive oil.
• Remove to a bowl, stir in cooled stock and knuckle meat; add salt and pepper.
• Arrange each of the tails and claws on a plate and serve with the mayonnaise.

LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER

Steps:

• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-pounds lobsters) to 9 minutes (for 1 1/2-pounds lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Coarsely chop meat.
• Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt.
• Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.
• Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.
• Fill buns with lobster.