SC - Lobster with Mayonnaise - Update

[Korrin S DaArdain]

Well the recipe finaly showed up on the food networks web site and it is
still unclear about the duplications in the recipe.

However, the show in question will be airing on the food network this
SATURDAY at 07:00 P.M. ET.


Korrin S. DaArdain
Korrin.DaArdain at Juno.com


LOBSTER WITH MAYONNAISE 
Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright
1 lobster per serving 
1 egg yolk 
Dijon mustard 
Salt & Pepper 
Light extra virgin olive oil 
For 300ML/1/2 pint olive Oil/sunflower oil/ mixture of the two 
2 egg yolks 
Salt and freshly ground black pepper 
1 level teaspoon of Dijon Mustard 
Lemon juice/white wine Vinegar, according to taste 

Fill a pan with luke warm water and place it on a hotplate. Place the
lobster in the pan and cover. Once the water has come to the boil, cook
the lobster for ten minutes or until they no longer have any blue hue and
have turned a deep red-orange color. 

Remove the lobster from the pan and leave to cool. Once cool you can
prepare the lobster in the traditional manner: with a sharp knife make an
incision at the point where the head joins the body and cut down the
length of the lobster towards the tail. Make sure that you have cut right
the way through the body. Now turn the lobster 180 degrees and cut from
the original incision back through the head. With you fingers gradually
prise the shell apart so that it falls into two halves. Remove the front
claws and set aside. With your index finger prise the meat out of the
shell (trying to keep it in one piece, again working from the tail
upwards. Replace the meat in the shell (this process makes it easier for
your guests to keep their fingers clean) and repeat with the second half.
Using a cleaver or hammer crack both sides of the claws. Remove the
surrounding shell and extract the meat in a single piece. Arrange the two
halves of lobster on a plate together with the claw meat and serve with
mayonnaise, which you can make in the following way: 

Put eggs, mustard, pinch of salt, grinding of pepper and a small squeeze
of lemon juice/vinegar in a basin and beat well with a wooden spoon or
beater. Start adding the oil, drop by drop to begin with, stirring all
the
time. When the mixture starts to emulsify you may add more oil in steady
dribblets but keep stirring until you get the required jelly-like
substance, which is the consistency that proper mayonnaise should be.
Finally test for more seasoning. 

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