Lobster Salad

13 ingredients
6 steps

Ingredients

  • Garlic Mayonnaise
  • 1 garlic clove, minced
  • 1 egg yolk, fresh as possible
  • 1 heaping tablespoon Dijon mustard
  • freshly ground black pepper
  • about 1 cup canola oil, or other neutral oil
  • a pinch of salt, to taste
  • Lobster Salad
  • 5 scallions
  • 1 pound fresh lobster meat (tail and claw)
  • 1 tablespoon fresh lemon juice
  • a pinch of cayenne pepper
  • 1/3 cup garlic mayonnaise

Directions

  1. 1
    Add the minced garlic, the egg yolk, the mustard, and the black pepper to a small bowl. Give everything a little stir, to incorporate.
  2. 2
    Slowly incorporate the oil in a very thin stream, while constantly beating with a fork or mini whisk. (Add a little oil at a time, waiting until the oil has 'disappeared', before adding more.) The whole process should take about 5 minutes--the mayonnaise will have risen in the bowl and turned a paler yellow. You should also be able to tip the bowl over without the mayonnaise falling out.
  3. 3
    Let the mayonnaise rest in the fridge, covered, for at least one hour before use. (This can also be made a night ahead.)
  4. 4
    Wash and thinly slice the scallions. Add them to a medium-sized bowl.
  5. 5
    About the lobster: my fishmonger happens to sell freshly-cooked, whole lobsters. You can also buy live lobsters, and cook them yourself.
  6. 6
    Chop your lobster into bite-sized pieces, and then add them to the medium bowl. Also add: the lemon juice, the cayenne, and the mayonnaise. Gently toss all ingredients together, to incorporate. Serve the salad slightly chilled.

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