Lobster with Potato and Sour Cream Salad

Ingredients Edit

  • 3 x egg yolks, small
  • 1 tbl White wine vinegar
  • 1 tsp Lemon juice
  • 1 tsp ground mustard
  • Sea salt and fresh ground black pepper
  • 150 ml olive oil, (1/4 pint)
  • 290 ml salad oil, (1/2pint)
  • 1 pch sugar
  • 450 gm potatoes, (1lb)
  • 6 x onions,
  • 150 ml Mayonnaise, (1/4 pint)
  • 4 tbl Sour cream
  • 3 tbl fresh chives

Directions Edit

  • Mix the yolks with the vinegar at the start and leave for 5-10 minutes stirring.
  • Then whisk the yolks with some salt and the mustard, beating all the time, until half the oil is used.
  • Then, add the lemon juice and continue to pour and whisk oil in.
  • Boil the potatoes in their skins in salted water .
  • Refresh immediately into ice water peel the skins and slice into thin rounds.
  • Add the sliced spring onions to the mayonnaise and sour cream and season with salt and fresh ground black pepper .
  • Add the sliced potatoes.
  • Finally add the chives and fold in.
  • Pop the lobster into a large pan of boiling salted water.
  • You should cook lobster for about 10-15 minutes up to 1.5 lb and 15 to 20 minutes up to 2.5 lb.
  • Do not boil hard.
  • Cut the bugger in half.
  • Sever the body into two a sections.
  • Remove the stomach from the body , the intestine , clean out.
  • To serve,add chopped red chilli 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.

See also Edit

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