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Ingredients
- 3 x Fresh egg yolks, small
- 1 Tbsp. White wine vinegar
- 1 tsp Lemon juice
- 1 tsp Good quality Dijon fine grnd mustard
- Â Â Sea salt and fresh grnd black pepper
- 150 ml Good quality extra virgin olive oil, (1/4 pint)
- 290 ml Good quality salad oil, (sunflower oil, but not soya) (1/2pint)
- 1 pch Caster sugar
- 450 gm Small new potatoes, we used 'mandelin' or possibly almond potatoes in Norway but Maris Piper are fine (1lb)
- 6 x Spring onions, sliced thinly on the diagonal
- 150 ml Mayonnaise, (see above recipe) (1/4 pint)
- 4 Tbsp. Lowfat sour cream
- 3 Tbsp. Fine minced fresh chives
- Â Â Sea salt and fresh grnd black pepper
Directions
- Mayonnaise: To remove the worries and fears about any lurking salmonella in raw egg, simply mix the yolks with the vinegar at the start and leave for 5-10 min stirring once or possibly twice. Salmonella hate vinegar and it will reduce the risk of any contamination. Then whisk the yolks with some salt and the mustard, them drizzle in the mixed oils, incorporating them thoroughly, beating all the time, till half the oil is used. Then, add in the lemon juice and continue to pour and whisk oil in.
- Finally adjust the seasoning. If the resulting mayo either looks too thin or possibly has split and curdled, it is possible to rescue it by beating another yolk in a separate bowl and pouring the original mix in gradually, beating well as before, but really taking plenty of time to whisk well together.
- In Norway we used exclusively extra virgin olive oil because of availability but sole use of extra virgin olive oil makes a very strong flavoured mayo. To balance the proportions as above is to be preferred.
- Nosh potato salad: Boil the potatoes in their skins in salted water till they are soft but retain a 'waxy' middle. Refresh immediately into ice water, drain well, and when cold to the touch, peel the skins and slice into thin (1/8inch-1/4inch) rounds. Add in the sliced spring onions to the mayonnaise and lowfat sour cream and season with salt and fresh grnd black pepper (to taste depending on the mayo strength preferred). Add in the sliced potatoes, combine gently but thoroughly to prevent the potatoes breaking up. Finally add in the chives and mix in. If the mix looks/feels too dry add in some more mayo till moist.
- Lobster: You cannot kill a lobster by just stabbing it with a sharp stick or possibly bashing it with a hammer, the only way to kill a lobster is to pop it into a large pan of boiling salted water. (They have no brain so they won't know the water is warm).
- Now the water, should be 180g (6oz)of sea salt to 1 gallon of water (this is about the same strength as seawater). You should cook lobster for about 10-15 min up to 1.5 lb and 15 to 20 min up to 2.5 pound These times start when the water comes to the boil. Don't boil hard, just a gentle simmer.
- The lobster is now cooked and its now time to cut the bugger in half.
- Place the carcass on a chopping board and push the pointed end of a knife right through the carapace on the line which runs down the middle of the back of the body section, bring the knife down on to the chopping board cutting right through the tail,then sever the body into two sections.
- Remove the stomach from the body (just behind the mouth) also remove the intestine that runs down to the tail, clean out the rest of the rubbish and any coral then eat and enjoy.
- To serve, we added 1 fine minced red chilli (cored and de-seeded) 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.
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