Name: Grilled Calamari with Lobster Mayonnaise
Yield: Serves 4
Cuisine: United States
Ingredients: 2 tablespoons finely chopped fresh marjoram leaves; 1 cup mayonnaise; 1 cup whole purple or green basil leaves; 2 cups tomato concasse; ¼ cup fresh lemon juice; salt and freshly ground pepper; ⅓ cup lobster essence; 4 pounds fresh squid; 1 cup olive oil

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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