Thursday, July 19, 2012

Turn your Lobster in a Roll !!!

In Summer, the Lobster Rolls are one of my American favorites (after the bbq baby back ribs, of course ;-)

When I buy Lobster, my husband and I always debate: "grilled Lobster" or "boiled Lobster" ?
Today, we decide to boil the Lobster guy and prepare it with a homemade French Aioli Mayonnaise (with fresh garlic) ...

You just need alive lobsters, veggies, herbs, mayonnaise and buns ... et voila !
I forgot, you also need to boil a Lobster alive and then to cut it ... don't be shy and give it a try, it is super easy !!!

It is very easy, but this recipe will never be good if you dont open a bottle of chilly white wine !!!
Cheeeers !!

A bientot et bon Appetit
Emilie, your French Chef

La recette de boiled Lobster with homemade Aioli Mayonnaise

Recipe for the French Aioli Mayonnaise **:
1 large Egg
1 clove of fine chopped Garlic
1 cup vegetable Oil
Salt and Pepper
2  largeTablespoon of Dijon Mustard


1 teaspoon of wine vinegar or
1 teaspoon of lemon juice or
1/4 teaspoon Dry Mustard or
1/8 teaspoon Paprika or
1 dash Cayenne Pepper or

Place the whole egg, mustard, chopped garlic, salt and pepper, and 1/2 cup oil in a deep container.

Blend with a hand soup mixer (always moving down to up) on high speed until the mixture starts to lose some of its yellow color and become a bit whiter and thicker.
Then pour gradually the rest of the oil and add  the garlic at the end, when the mayonnaise is thick.

Keep blending until you get a very firm mayonnaise. You can add 1 tsp of vinegar if you prefer a bitter taste. Add more salt and pepper to taste.

Keep in the fridge 2 days ( no longer because or the raw egg!)

d Lobster for Lobster Salad – I recommend ½ to 1 lobster per person:

Fill 3/4 of the large pot with water (choose a pot large enough to hold all the lobsters comfortably; do not crowd them)
1/2 medium Onion
1 Carrot - sliced
3 Bay leaves
1 tablespoon of Sea Salt
1 tablespoon of Parsley or thyme, or rosemary
1 leek
1 tomatoe

1 tablespoon of olive oil

Bring the water to a boil during almost 20mn to get enough flavors.

Add the live lobsters one at a time (don’t remove the rubber on their hands), and start timing immediately.
Reduce the heat and do not let the water boil. Cover.

Stir the lobsters halfway through cooking
Let them getting cold in the fridge up to 24h (or use ice cubes if you need to go faster)
Share the Lobster by half (cut them from lenghtwise, from the head to the tail), remove the meat from the tails and clawz and serve over Salad with Aioli Mayonnaise on the side.
Time of cooking :

If the lobster weighs:
1 pound
12 minutes
1 1/4 pounds
12-14 minutes
1 1/2 pounds
14-16 minutes
1 3/4 pounds
16-18 minutes
2 pounds
20 minutes
2 1/2 pounds
24 minutes
3 pounds
28 minutes
5 pounds
35-40 minutes

Boiled Lobster for Lobster Rolls – (½ Lobster per person):
1 boiled lobster
2  tablespoon of homemade Mayonnaise
½ of Tomato
½ of  Avocado
1 tbspoon of fresh Herbs : chive, dill, parsley etc ...
¼  of chopped red Onion (or 1 tbspoon)
½ cup of Iceberg lettuce or Cucumber or Celery OR, even better, a mix of everything
2 Rolls slightly buttered and toasted

Chop all the vegetables in small pieces, add a few of salt and pepper and place everything in the same container for 2 hours.
After 2h, remove the excess of juice

Use a cleaver to crack and remove all the meat from the claws, knuckles and tails.

Remove all the carcasses and break the claws to get the meat inside.

Cut all the meat in small pieces (leave biggest pieces for decoration).
Combine the lobster, mayonnaise, and vegetable mixture with herbs. Stir gently and add salt and pepper to taste.
Keep in the fridge.
Then butter your buns and toast them quickly in a pan (cast iron is the best) until golden brown.
When the buns are ready, stuff them with the chilled lobster mix and serve with a spring mix Salad on the side, French fries and of course, some mayonnaise for the fries ;-)))

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