Lobster with Minted Mayonnaise
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
1 1/2 pounds cooked lobster
1/2 cup mayonnaise
1/4 cup radishes, trim medium and grated
1/2 teaspoon fresh chopped mint
Watercress for garnish
- In a small bowl mix the mayonnaise, radishes and mint together, cover and chill.
- To Prepare Lobster: lay upside down on a chopping board, twist off the claws and legs. Crack open the large claws. Scoop out the white meat and roughly chop. Using a sharp knife cut the lobster in half along its entire length. Remove the small sac near the head, the feathery gills and the black intestinal thread which runs down the tail and discard. Remove the meat from the shell.
- Rinse the shell and pat dry. Spread a little mayonnaise in the base of each half shell and arrange the lobster meat on top. Garnish with watercress and serve remaining mayonnaise separately.
Makes 2 servings.
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Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.