15 mins prep time
66 mins cooking time
2 servings
19 ingredients
19 Ingredients:
- 1 x 600 g - cooked lobster
- 60 g - melted butter
- 2 tablespoons - chopped parsley
- 2 tablespoons - lemon juice
- To taste - salt flakes and freshly milled black pepper
- 1 head garlic
- 1 tablespoon - extra virgin olive oil
- To taste - salt flakes and freshly milled black pepper
- 2 egg yolks (at room temperature)
- 1 teaspoon - Dijon mustard
- ½ teaspoon - salt
- Pinch - white pepper
- 150 ml - extra virgin olive oil
- 150 ml - vegetable oil
- 1 tablespoon - snipped chives
- 2 cups - mixed lettuce leaves
- 1 lemon
- 1 tablespoon - lemon juice
- 3 tablespoons - extra virgin olive oil
Method:
Cut the top quarter off the garlic head so that the cloves are partly exposed; moisten with the one tablespoon of olive oil. Season and wrap in aluminium foil, then place in a pre heated oven set at 160°C for 1 hour. Leave to cool, then squeeze out the cloves and mash until smooth.
Prepare the mayonnaise by combining the egg yolks, mustard, vinegar and seasonings. Whisk well then slowly incorporate the two oils, a few drops at a time first, then more as the mixture thickens.
Blend in the garlic puree and chives then check for correct seasoning. The addition of a tablespoon of cold water will lighten the mixture if needed.
Split the cooked lobster in half and remove the head sac, feathery gills and intestinal track. Combine together the melted butter, chopped parsley, lemon juice and seasoning.
Place the lobster halves, flesh side down, onto a pre heated, lightly oiled open grill on moderate heat. Heat for two minutes then turn over onto the shell side. Now brush the lobster flesh with the seasoned butter and grill until (about 5 minutes) the butter has melted onto and in the lobster flesh.
Present warm with the dressed lettuce leaves, half a lemon and a bowl of the roasted garlic aioli.