A sublimely flavored mayonnaise can be prepared by simply whisking strained raw lobster coral and tomalley into raw egg yolks, as when making a traditional mayonnaise, or into a sabayon, before adding the oil.
The color will be a somewhat odd gray green, but the sauce will be complex, with an intense lobster taste. Keep in mind, however, that a mayonnaise made with raw coral is extremely perishable and shouldn’t be kept (even cold) for more than a few hours. The coral can also be whisked with twice its volume of heavy cream over low heat until it turns orange, then cooled and folded into the mayonnaise base.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.