Grilled Calamari with Lobster Mayonnaise

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

In a sense, this dish is like a warm salad, with tomato and purple basil underneath the hot grilled calamari. There is a play of temperatures, as well as the different textures of smooth mayonnaise and tart vinaigrette. If you don’t have lobster essence, use a basil, olive, anchovy-rosemary, or lemon-black pepper mayonnaise.

Ingredients

  • 4 pounds fresh squid
  • 1 cup olive oil
  • 2 tablespoons<

Method

Clean the squid as directed in the preceding recipe, but leave the bodies whole. Combine ½ cup of the oil and the marjoram in a bowl. Stir in the squid and marinate in the refrigerator for 1 hour.

Mix the mayonnaise and lobster essence; cover and refrigerate for 1 hour.

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