Lobster Coral Mayonnaise

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

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.