Cold Lobster With Garlic and Basil Mayonnaise

Name: Cold Lobster With Garlic and Basil Mayonnaise
Total time: 30 min
Yield: 4 servings
Ingredients: 4 live lobsters, about 1 1/2 pounds each; Salt to taste; 8 black peppercorns; 1/4 teaspoon red-pepper flakes; 1 bay leaf; 4 sprigs fresh thyme or 1 teaspoon dried; 1 large egg yolk; 1 tablespoon Dijon-style mustard; 1 tablespoon white-wine vinegar; Salt and freshly ground white pepper to taste; 1 cup virgin olive oil or vegetable oil; 1 tablespoon fresh lemon juice; 1 teaspoon finely chopped garlic; 4 tablespoons basil leaves, cut into thin strips

By Pierre Franey

Total Time: 30 minutes
Rating: 3(12)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

For the Lobsters

4live lobsters, about 1½ pounds each
Salt to taste
8black peppercorns
¼teaspoon red-pepper flakes
1bay leaf
4sprigs fresh thyme or 1 teaspoon dried

For the Mayonnaise

1large egg yolk
1tablespoon Dijon-style mustard
1tablespoon white-wine vinegar
Salt and freshly ground white pepper to taste
1cup virgin olive oil or vegetable oil
1tablespoon fresh lemon juice
1teaspoon finely chopped garlic
4tablespoons basil leaves, cut into thin strips

Ingredient Substitution Guide

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Preparation

Step 1
To cook lobsters, pour about 2 inches of water in the bottom of a large kettle or steamer. Add salt, peppercorns, red-pepper flakes, bay leaf and thyme. Bring water to a boil. Place lobsters in kettle and cover tightly. Return to a boil and cook over high heat for about 12 minutes. Remove lobsters and let them cool.
Step 2
To make mayonnaise, combine egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Mix well with a wire whisk.
Step 3
Add oil in a thin stream while beating vigorously with a wire whisk. When mixture is thick and smooth, stir in remaining ingredients and blend well. Cover until ready to serve.
Step 4
Before serving, split lobsters in half lengthwise and crack claws. Remove and discard small sacs near the eyes. Remove intestines through the middle of the tail. Serve at room temperature with mayonnaise.