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Boiled Lobster with Herb Mayonnaise
- Serves
2
- Difficulty
Easy
Published 1991
A freshly-cooked lobster tastes superb served hot or cold, with a richly-flavoured herb mayonnaise. The flavour of the mayonnaise improves if it is made a few hours ahead - in fact, herb mayonnaise is a useful sauce to keep in the refrigerator for 2-3 days.
Ingredients
2 1 coffeespoon 75-100 ml
Method
Make sure that the bowl and the ingredients for the mayonnaise are at room temperature. Blend the egg yolks with the mustard and very gradually, drop by drop, add the oils, beating in each addition thoroughly. If the mayonnaise gets too thick, beat in a little warm water to thin it. Finally, mix in the herbs and enough lemon juice to adjust the flavour. Spoon into a dish or a lidded jar and chi
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