Recipe Information
Servings: 10
Cook Time: 40 minutes
Ingredients
For the Vanilla Mayonnaise
- 1 Large egg yolk
- 1 Whole large egg
-
15g (0.53 oz) Dijon mustard
-
5g (0.18 oz) Salt
- Seeds from 2 vanilla pods
-
350g (12.35 oz) Groundnut or grapeseed oil
-
20g (0.71 oz) White wine vinegar
For the Chilli sauce
-
35g (1.23 oz) Olive oil
-
20g (0.71 oz) Onion, peeled and finely chopped
-
20g (0.71 oz) red chilli, finely diced
- ¾ tbsp Sweet paprika
-
30g (1.06 oz) Lemon juice
- 1 tsp Garlic cloves, finely chopped
- ¾ tsp Thyme, freshly chopped
- Salt and black pepper
- 10 Small Lobsters
- Lemon
Directions
Vanilla Mayonnaise
-
Combine the eggs, mustard, salt and vanilla seeds in a bowl. Using a hand blender, blitz the ingredients together. Slowly add in the oil, a little at a time. When the mayonnaise has emulsified, stir in the vinegar. Cover until needed.
Chilli Sauce
-
Combine all of the ingredients for the chilli sauce and place in the fridge, covered, overnight. Cut the lobsters in half, lengthwise, clean and place a skewer from the top, halfway through. Season with salt and pepper, then coat with some olive oil. Add some of the chilli sauce on the flesh side. Place them on a hot grill or gas / charcoal Grill for approximately 2 minutes on each side. Once cooked, remove from the grill and place them on a platter. Squeeze some lemon juice on top. Serve with the Vanilla Mayonnaise.
Recipe Note
This is an Everdure Recipe.