This unusual and exotic combination of flavours makes this Lobster Mayonnaise an interesting main dish for a special dinner party. Serve it really cold with a rice salad and a well chilled Sancerre wine.
2 X 2 lb. cooked lobsters, shells split, claws cracked and grey sac removed
1 tablespoon olive oil
1 small onion, finely chopped
1 teaspoon curry powder
1 teaspoons tomato puree
5 fl. oz. red wine
1 bay leaf
1 teaspoon sugar
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon lemon juice grated rind of
1 tablespoon Apricot Glaze
5 fl. oz. double cream , lightly whipped
1 crisp lettuce, outer leaves removed, washed and shredded
4 tomatoes, quartered
2 hard-boiled eggs, sliced
2 egg yolks, at room temperature
4 teaspoon salt f teaspoon dry mustard -½ teaspoon cayenne pepper
8 fl. oz. olive oil, at room temperature
1 tablespoon white wine vinegar or lemon juice
Remove the lobster meat from the shells and claws and cut it into 1-fnch pieces. Place the lobster meat in a bowl and put it in the refrigerator to chill for 1 hour.
Meanwhile, prepare the mayonnaise. Place the egg yolks, salt, mustard and pepper in a medium-sized mixing bowl. Using a wire whisk, beat the ingredients until they are thoroughly blended. Add the oil a few drops at a time, whisking constantly. Do not add the oil too quickly or the mayonnaise will curdle. After the mayonnaise has thickened, the oil may be added more rapidly. Beat in a few drops of vinegar or lemon juice from time to time to prevent the mayonnaise from becoming too thick. When all the oil has been added, stir in the remaining vinegar or lemon juice. Set aside.
In a medium-sized frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the curry powder and cook, stirring constantly, for a further 2 minutes. Add the tomato puree, wine and bay leaf. Increase the heat to high and bring the liquid to the boil. Stir in the sugar, salt, pepper, lemon juice and rind. Reduce the heat to Lobster in Brandy Sauce is an extrav-agant but very easy to make dish. low and simmer the mixture for 8 to 10 minutes. Remove the pan from the heat and strain the sauce into a small bowl. Set aside to cool.
When the sauce is cool, stir it into the mayonnaise. Stir in the apricot glaze and fold in the cream. Taste the sauce and add more seasoning if necessary.
Remove the lobster meat from the refrigerator. Pour over the mayonnaise mixture and gently turn and toss the lobster pieces until they are thoroughly mixed with the sauce.
Arrange the shredded lettuce on a serving dish. Pile the lobster mixture on top. Garnish with the tomatoes and hard-boiled eggs. Serve immediately. -v