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4
Medium
Published 1986
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.
Clean the squid as directed in the preceding recipe, but leave the bodies whole. Combine
Mix the mayonnaise and lobster essence; cover and refrigerate for 1 hour.
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