Boiled Lobster with Herb Mayonnaise

Name: Boiled Lobster with Herb Mayonnaise
Yield: Serves 2
Ingredients: mixed summer herbs: tarragon, parsley, chervil, chives, basil, marjoram; 75-100 ml (3-4 fl oz) grapeseed oil; mixed summer herbs: tarragon, parsley, chervil, chives, basil, marjoram; mixed summer herbs: tarragon, parsley, chervil, chives, basil, marjoram; 1 coffeespoon Dijon mustard; 2 egg yolks; 75-100 ml (3-4 fl oz) mild-flavoured olive or sunflower oil, at room temperature; 75-100 ml (3-4 fl oz) mild-flavoured olive or sunflower oil, at room temperature; 150 ml (¼ pint) crème fraîche or soured cream (optional); lemon juice to taste; 1 live lobster, weighing about 1 kg (2¼ lb); 150 ml (¼ pint) crème fraîche or soured cream (optional); mixed summer herbs: tarragon, parsley, chervil, chives, basil, marjoram; mixed summer herbs: tarragon, parsley, chervil, chives, basil, marjoram; mixed summer herbs: tarragon, parsley, chervil, chives, basil, marjoram; mixed summer herbs: tarragon, parsley, chervil, chives, basil, marjoram; sea water or salt; sea water or salt; bouquet garni of fresh herbs; bouquet garni of fresh herbs

Preparation info

Serves
2

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

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 egg yolks
1 coffeespoon Dijon mustard
75-100 ml (

Fish course
Pescatarian
Gluten-free

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