Boiled Lobster With Lobster Mayonnaise
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 41¼- to 1½-pound lobsters
- 2egg yolks
- 2tablespoons sherry vinegar or lemon juice
- 1cup neutral oil, like grapeseed or corn
- 1cup olive oil
- ¼cup or more lobster stock Salt and black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
515 calories; 31 grams fat; 5 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 53 grams protein; 1325 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring a large pot of water to a boil; salt it. Cook lobsters until red, 12 to 15 minutes. Remove lobsters and allow stock to reduce over medium heat.
- Step 2
Split tail, remove meat, and put it back in the shell. Remove the claw meat. Set both aside. Remove and chop knuckle meat, and set aside for the mayonnaise.
- Step 3
Put the yolks and vinegar in a food processor. While it runs, add the neutral oil. When emulsion forms, add olive oil.
- Step 4
Remove to a bowl, stir in cooled stock and knuckle meat; add salt and pepper.
- Step 5
Arrange each of the tails and claws on a plate and serve with the mayonnaise.
Private Notes
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Cooking Notes
PJ
On vacation in Maine visiting a lobster pound I watched a guy just plucking lobsters out of the boiling water in a large tank. How do you know when they're done I asked? First use a big enough pot so,they can rise up in the boiling water, and when they do, they're done. Skeptical and fearful, I,timed the first few I did, then stopped, because the guy was right on.
Stephen
Try using larger lobsters sometime. (Two people can always share one.) Lobsters in the 1 1/4- to 1 1/2-pound range are a lot of work for relatively little food. A slightly higher percentage of the weight of bigger lobsters is edible meat. And while you have to guard against overcooking, the notion that larger lobsters are less sweet or tender is a groundless myth.
jmarquise22
Chop the knuckles up? For shame. Savor the texture and flavor of the best part and chop the meat from the body and "walking legs". Add the tomalley as well for a lovely jade hued unctuousness.
Jani Nan Sickell
Why do Mark Bittman and other food writers ignore that recipes using immature (1.25-1.5lb) lobsters will ruin the lobster fisheries? These lbsters should be left to grow to a size that can reproduce.
NancyM
Boiling may be easier method, but steamer produces far better results.
frazeej
Large pot of water-cook lobsters-reduce stock over medium heat to 1/4 cup used in recipe. Wouldn't this take quite a while? Did I misread?
Kathy
Set the timer to "infinity".
Mooserun43
Speaking as a Mainer, no one should eat lobsters over 2 lbs. A 4 lb lobster is 20 years old and an 8 lb 40 years! Any creature that has lived successfully for so long should be left in peace and be allowed to continue reproducing. Also, just imagine the level of toxins they must accumulate in 40 years!!
hi
Yes it would...It doesn't say to reduce the stock to 1/4 cup...it says use a 1/4 cup or more of the reduced stock....I agree it's not very clear and can be misinterpreted.
Gordeaux
Worked in a seafood restaurant for 9 years. 7 to 10 minutes for 1 lb. lobster. 12 to 15 minutes for 1.25 to 1.5 lb. lobster. Undercooked lobster is inedible.
Barbara
I know this is a late reply..but I had to respond that there are regulations governing the size of the lobster that can be kept. Lobster fisherman check the catch with calipers and throw back ones that are too small. They also clip the tail of gravid females and they can never be taken after that.
orrs 12
All lobsters sold are of legal size. Maine, where I live issues each lobsterman/worman a guage to size them.
Any female that is caught with eggs has its tail notched and thrown back so even if there are no eggs present, you know it is female.
Steam them for 18 minutes rather than boiling them. Easier
Karsan
Made this butter with Dungeness Crab stock bc it is what I had, which included crab nuckles . Wonderful!
david ankeles
Never boil a lobster when you can steam it. Boiling removes a lot of flavor and changes the texture of the meat. Use some ocean water and sweet water together. No salt necessary.
orrs 12
All lobsters sold are of legal size. Maine, where I live issues each lobsterman/worman a guage to size them.
Any female that is caught with eggs has its tail notched and thrown back so even if there are no eggs present, you know it is female.
Steam them for 18 minutes rather than boiling them. Easier
Mooserun43
"Split tail, remove meat, and put it back in the shell. "
This makes no sense, I believe they meant to add the critical step of removing the intestine strip aka the poop from the tail before putting it back in the shell.
Jeanne B.
12 to 15 minutes?! Are you out of your mind?! 7 to 10 minutes for lobsters that small keeps the meat tender. Oh, the horror of it.
Gordeaux
Worked in a seafood restaurant for 9 years. 7 to 10 minutes for 1 lb. lobster. 12 to 15 minutes for 1.25 to 1.5 lb. lobster. Undercooked lobster is inedible.
Jani Nan Sickell
Why do Mark Bittman and other food writers ignore that recipes using immature (1.25-1.5lb) lobsters will ruin the lobster fisheries? These lbsters should be left to grow to a size that can reproduce.
Barbara
I know this is a late reply..but I had to respond that there are regulations governing the size of the lobster that can be kept. Lobster fisherman check the catch with calipers and throw back ones that are too small. They also clip the tail of gravid females and they can never be taken after that.
Annie
Evidently populations are stable...but warmer oceans are pushing lobsters north: https://www.climate.gov/news-features/climate-and/climate-lobsters
Vernonstwhiz
In the past fresh water fisheries were ruined because the common practice was to" Throw the small ones back!" What happened was that the large fish, the fittest of the species, the fish that deserved to spawn, were harvested, taken home and eaten. I have to wonder if this dynamic might repeat itself if we were to only go after the larger lobsters.
In my opinion, the smaller local freshly caught lobsters taste better. Lobsters shipped West don't taste as good. ?Time and distance?
frazeej
Large pot of water-cook lobsters-reduce stock over medium heat to 1/4 cup used in recipe. Wouldn't this take quite a while? Did I misread?
hi
Yes it would...It doesn't say to reduce the stock to 1/4 cup...it says use a 1/4 cup or more of the reduced stock....I agree it's not very clear and can be misinterpreted.
Kathy
Set the timer to "infinity".
Stephen
Try using larger lobsters sometime. (Two people can always share one.) Lobsters in the 1 1/4- to 1 1/2-pound range are a lot of work for relatively little food. A slightly higher percentage of the weight of bigger lobsters is edible meat. And while you have to guard against overcooking, the notion that larger lobsters are less sweet or tender is a groundless myth.
Kikisinthekitchen
Thanks. Ive often wondered about this.
PSS
Four pound libsters are great for a couple. We often cook 8 pound lobsters to feed the whole family - superb!
Mooserun43
Speaking as a Mainer, no one should eat lobsters over 2 lbs. A 4 lb lobster is 20 years old and an 8 lb 40 years! Any creature that has lived successfully for so long should be left in peace and be allowed to continue reproducing. Also, just imagine the level of toxins they must accumulate in 40 years!!
jmarquise22
Chop the knuckles up? For shame. Savor the texture and flavor of the best part and chop the meat from the body and "walking legs". Add the tomalley as well for a lovely jade hued unctuousness.
Kikisinthekitchen
Great notes. Too many folks afraid of that darn tomalley. My grandmother showed us when we were little that it has its place in the whole lobster experience too
PJ
On vacation in Maine visiting a lobster pound I watched a guy just plucking lobsters out of the boiling water in a large tank. How do you know when they're done I asked? First use a big enough pot so,they can rise up in the boiling water, and when they do, they're done. Skeptical and fearful, I,timed the first few I did, then stopped, because the guy was right on.
NancyM
Boiling may be easier method, but steamer produces far better results.
Rob-in-Philly
Aye yup...but I like mine steamed, not boiled...3 pounder in a steamer 25 min...then the "stock" that's left is so wouderfully rich you can use it right out as a base for mayo, or a pasta or to enrich the bisque you will make from the shells...
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