Lobster with Minted Mayonnaise
Courtesy of UK Seafish Authority
Servings: 2
Prep Time: 15 Min.
Cook Time: n/a
Prep Time: 15 Min.
Cook Time: n/a
What you need:
* 1 lb. 8 oz. cooked lobster
* 8 Tbsp. reduced calorie mayonnaise
* 1/4 c. radishes, trimmed and grated
* 1/2 tsp. fresh chopped mint
* watercress for garnish
* 8 Tbsp. reduced calorie mayonnaise
* 1/4 c. radishes, trimmed and grated
* 1/2 tsp. fresh chopped mint
* watercress for garnish
What to do:
1. In a small bowl mix the mayonnaise, radishes and mint together, cover and chill.
2. To prepare the 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.
3. 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.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
2. To prepare the 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.
3. 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.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."