Norwegian lobster with potato and sour cream salad

Yield: 1 servings

Measure Ingredient
3 \N Fresh egg yolks; small
1 tablespoon White wine vinegar
1 teaspoon Lemon juice
1 teaspoon Good quality Dijon fine ground mustard
\N \N Sea salt and fresh ground black pepper
150 millilitres Good quality olive oil; (1/4 pint)
290 millilitres Good quality salad oil; (sunflower oil, but
\N \N ; not soya) (1/2pint)
1 pinch Caster sugar
450 grams Small new potatoes; we used 'mandelin'
\N \N ; or almond potatoes
\N \N ; in Norway but Maris
\N \N ; Piper are fine
\N \N ; (1lb)
6 \N Spring onions; sliced thinly on
\N \N ; the diagonal
150 millilitres Mayonnaise; (see above recipe)
\N \N ; (1/4 pint)
4 tablespoons Sour cream
3 tablespoons Fine chopped fresh chives
\N \N Sea salt and fresh ground black pepper



Mayonnaise: To remove the worries and fears about any lurking salmonella in raw egg, simply mix the yolks with the vinegar at the start and leave for 5-10 minutes stirring once or twice. Salmonella hate vinegar and it will reduce the risk of any contamination. Then whisk the yolks with some salt and the mustard, them drizzle in the mixed oils, incorporating them thoroughly, beating all the time, until half the oil is used. Then, add the lemon juice and continue to pour and whisk oil in.

Finally adjust the seasoning. If the resulting mayo either looks too thin or has split and curdled, it is possible to rescue it by beating another yolk in a separate bowl and pouring the original mixture in gradually, beating well as before, but really taking plenty of time to whisk well together.

In Norway we used exclusively olive oil because of availability but sole use of olive oil makes a very strong flavoured mayo. To balance the proportions as above is to be preferred.

Nosh potato salad: Boil the potatoes in their skins in salted water until they are soft but retain a 'waxy' middle. Refresh immediately into ice water, drain well, and when cool to the touch, peel the skins and slice into thin (1/8inch-1/4inch) rounds. Add the sliced spring onions to the mayonnaise and sour cream and season with salt and fresh ground black pepper (to taste depending on the mayo strength preferred). Add the sliced potatoes, combine gently but thoroughly to prevent the potatoes breaking up. Finally add the chives and fold in. If the mixture looks/feels too dry add some more mayo until moist. Lobster: You can't kill a lobster by just stabbing it with a sharp stick or bashing it with a hammer, the only way to kill a lobster is to pop it into a large pan of boiling salted water. (They have no brain so they will not know the water is hot).

Now the water, should be 180g (6oz)of sea salt to 1 gallon of water (this is about the same strength as seawater). You should cook lobster for about 10-15 minutes up to 1½ lb and 15 to 20 minutes up to 2½ lb. These times start when the water comes to the boil. Do not boil hard, just a gentle simmer.

The lobster is now cooked and its now time to cut the bugger in half.

Place the carcass on a chopping board and push the pointed end of a knife right through the carapace on the line that runs down the middle of the back of the body section, bring the knife down on to the chopping board cutting right through the tail,then sever the body into two sections.

Remove the stomach from the body (just behind the mouth) also remove the intestine which runs down to the tail, clean out the rest of the rubbish and any coral then eat and enjoy.

To serve, we added 1 fine chopped red chilli (cored and de-seeded) and a couple of cloves of garlic, crushed to the original mayo mix and placed a dollop in the space left by the removal of the stomach.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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