For the mayonnaise: Combine the egg yolks and lemon juice in the bowl of a food processor fitted with a metal blade. Process the mixture for 20 seconds. With the machine running, add both of the olive oils, drop by drop, and then slowly increase to a steady stream as the eggs and oil become emulsified. If the mixture gets very thick, thin it with a teaspoon of ice water. The consistency should be a little thinner than store-bought mayonnaise. Season with salt and pepper to taste. Store in a tightly sealed container in the refrigerator for up to a day. For the lobster rolls: To prepare the lobsters, fill a large heavy pot or standard clam steamer pot with the water and the kosher salt. Set over high heat and bring to a boil. Place the lobsters in the pot and cover tightly. Boil for 14 minutes. Remove the pot from the heat and carefully pour the lobsters and the water into a deep sink or colander. Cover with ice for about 10 minutes. Take the meat out of the shell. Cut the lobster meat and place in a bowl. Toss with the mayonnaise and lemon juice. Slather the outside of the rolls with the butter and quickly grill on both sides either in a skillet or on an outdoor grill. Fill the grilled rolls with the lobster salad. Combine the herbs, mix well, and sprinkle over the salad. Serve immediately.
ℰℒℬ 2011 |
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