Lobster with a garlic herb butter dip and homemade grapefruit and dill mayonnaise

Lobster with a garlic herb butter dip and homemade grapefruit and dill mayonnaise

how to cook lobster

how to cook lobster

Lobster with a garlic herb butter dip and homemade grapefruit and dill mayonnaise

Recipe Type: Fish & Seafood

Cuisine: American

Author: Caroline

Prep time: 15 mins

Cook time: 10 mins

Total time: 25 mins

Serves: 2

This episode with Bonefish Grill I went to Portland Maine to catch fresh Lobster. I love Lobster so much that I like to keep it real simple and not use too many strong flavors. I want to be able to taste how delicious and fresh and sweet the lobster is, so that's why I cook it very plain, and then make a couple of sauces to dip into if I want, something delicate.

Ingredients

  • 2 large fresh Lobsters
  • Water
  • salt
  • Garlic Butter:
  • 2 cloves fresh garlic finely chopped / crushed
  • sea salt / fresh ground pepper
  • best quality butter -salted is fine
  • fresh parsley
  • Grapefruit & dill Homemade Mayonnaise
  • 1 egg yolk
  • 1 tsp grapefruit juice
  • 1 tsp white wine vinegar
  • Dash of Dijon mustard ½ tsp
  • Pinch of salt
  • ¾ cup / 110ml canola or sunflower oil or a very light olive oil
  • 2 heaped tsp grapefruit zest
  • 1 tsp chopped fresh dill

Instructions

  1. Start by making the mayonnaise.
  2. In a mixing bowl add the egg yolk, grapefruit juice, vinegar, mustard and salt and whisk together until well blended about 30 seconds.
  3. Here is the part you need to pay attention to, you have to add the oil a tiny bit at a time to begin with or it will split.
  4. Add a few drops of oil at a time while whisking constantly,
  5. once you’ve gone through about a 1/3 of the oil and it is emulsifying properly you can add the oil a bit quicker in a thin stream while still whisking until you have used it all up.
  6. Whisk in the grapefruit zest and pinch of salt and leave covered to chill in the fridge.
  7. To make the garlic butter, make sure butter is soft at room temperature.
  8. Add parsley, a pinch of pepper and crushed garlic and mush together.
  9. If using salted butter, no need to add more salt.
  10. To cook Lobsters:
  11. Heat a large pan of boiling salted water, enough to cover the lobsters
  12. drop lobsters straight in (I cooked mine alive) and pop the lid on.
  13. Cook time varies on size obviously, small tails 3-4oz 2 mins, 12 oz – 6 -7 mins
  14. They will be bright red when done, Take out with tongs,
  15. Use a tea clothe to hold and pull off the legs and I like to cut the tail in half and serve up.
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