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What You Need:
(To Serve: 6)
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MAYONNAISE
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
LOBSTER
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
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Translate this recipe:
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| How To Cook: |
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MAYONNAISE:
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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.
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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.
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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.
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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.
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LOBSTER:
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1. Just before serving, combine the lobster, eggs, celery and scallions in a large chilled bowl and toss them together lightly but thoroughly.
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2. Then add the mayonnaise and turn the lobster mixture about with a spoon to coat the pieces evenly.
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