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  Added: Jul 14, 2006  •  Visited (744)  •  Print version Print this recipe (62)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Lobster Salad
What You Need:
  • 2 egg yolks
  • ½ teaspoon white wine vinegar
  • 1/8 teaspoon crumbled dried thyme
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 1 cup vegetable oil
  • ¼ cup sour cream
  • 4 teaspoons strained fresh lime juice

  • 2 pounds freshly cooked, frozen or canned lobster meat, drained, picked over to remove all bits of shell and cartilage, and cut into ½-inch cubes
  • 3 hard-cooked eggs, peeled and coarsely chopped
  • ½ cup finely diced celery
  • ¼ cup finely diced scallions, including 1 inch of the green tops

  • How To Cook:
    1. First prepare the mayonnaise in the following fashion: Warm a large mixing bowl in hot water, dry it quickly but thoroughly, and drop in the egg yolks.

    2. With a whisk or a rotary or electric beater, beat the yolks vigorously for about 2 minutes, until they thicken and cling to the beater. Stir in the vinegar, thyme, salt and white pepper.

    3. Beat in ½ cup of the oil, ½ teaspoon at a time; make sure each addition is absorbed before adding more. By the time ½ cup of oil has been beaten in, the sauce should be the consistency of very thick cream.

    4. Pour in the remaining oil in a slow, thin stream, beating constantly. Stir in the sour cream and lime juice, and taste for seasoning.

    1. Just before serving, combine the lobster, eggs, celery and scallions in a large chilled bowl and toss them together lightly but thoroughly.

    2. Then add the mayonnaise and turn the lobster mixture about with a spoon to coat the pieces evenly.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Barbados
    Main Ingredient » Shellfish » Lobster
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Condiments » Oil
    Dish » Appetizers


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