Hello, fellow food enthusiasts! It’s Mark Zoch here from The Dinner Dude, and today, I am thrilled to take you on a culinary journey, exploring a dish that has become a personal favorite – Lobster with Butter and Brandy, Blu Mayonnaise and Edible Coral. So, sit back, relax, and let’s embark on this gastronomic adventure together. The Lobster with Butter and Brandy, Blu Mayonnaise and Edible Coral is not just a dish; it’s a gastronomic masterpiece. It’s like a beautifully composed symphony where each ingredient plays a crucial role in creating a harmonious and delightful melody of flavors.
Lobster with Butter and Brandy, Blu Mayonnaise and Edible Coral Recipe
LOBSTER WITH BUTTER AND BRANDY
- 2 large or 4 small lobsters
- 50 gr of butter
- 4 tablespoons of brandy
- Pink and black pepper to taste
- For 150 gr of blue mayonnaise:
- 1 egg yolk at room temperature
- 1.5 gr of salt
- Juice of 1/2 lemon
- 1 small teaspoon of white wine vinegar
- 120 ml of seed oil
- 1 teaspoon of blue pea powder to color.
- For 4 edible corals medium size:
- 100 gr of water
- 30 gr of seed oil
- 15 gr of flour
- Natural food coloring for red you can use paprika, for yellow curry or turmeric, for brown coffee, for purple beet juice
- Salad and other vegetables to garnish.
- How to prepare the blu mayonnaise: in a tall bowl put the egg yolk with a few drops of lemon, start blending with an immersion mixer. Begin to add the oil gradually, little by little. When you have incorporated half of the oil and the mayonnaise is more consistent, add the lemon juice and the rest of the oil.
- Finally add salt, pepper, vinegar and coloring. Blend again and keep the mayonnaise in the refrigerator until ready to serve.
- How to prepare the red edible corals: in a tall bowl, mix all the ingredients with an immersion blender. Heat a non-stick pan well over medium heat. Pour the first ladle of mixture which must be liquid. Let it cook until the water has completely evaporated and you will see that the typical coral grain is formed. The edges usually come off on their own; if you need, use a knife and carefully detach the coral along the edges, remove it very gently and place it on a sheet of cooking paper.
- How to cook lobster: for a fresh lobster of 450 gr, generally calculate about 4 - 5 minutes in boiling water. When you see that the carapace changes in color and turns red, the lobster is ready. Remove it.
- If you are using a frozen lobster, soak it at least 30 minutes in warm water before boiling it or let it unfreeze completely before cooking it.
- Bring a pot of water to boil, immerse the lobster and cook according to weight. Let it rest for two minutes in the cooking water with the heat off. Pick it up, remove the head and with a large scissor cut the carapace along the entire length, both in the front and back.
- Now open the carapace and take the pulp out, cut it into slices. In a non-stick pan put the butter with the pink and black pepper, let it melt, now add the lobster and after 30 seconds blend with the brandy. Mix the sauce and let the alcoholic part evaporate. Let the lobster flavor for a couple of minutes.
- Let’s compose the dish now: the lobster slices in the centre, the salad in a part of the plate and some drops of blu myonnaise between them. You can use a dosing sqeezle bottle. Insert pieces of coral inside the salad. This is just our tip but we’re sure you’ll do better unleashing your creativity.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
The Oven Method
Now, let’s talk about our alternative cooking method – the oven. Preheat your oven to 400 degrees Fahrenheit. Place your lobster on a baking sheet and brush it generously with the brandy-infused melted butter. Bake it for about 15-20 minutes or until the lobster is cooked through and the shell has turned bright red. Remember, overcooking can make the lobster meat tough, so keep a close eye on it!
Once your lobster is cooked, remove it from the oven and let it rest for a few minutes. Then, serve it with a dollop of Blu Mayonnaise on the side and sprinkle the edible coral for that final touch of elegance.
Tips for making Lobster with Butter and Brandy
Now, this is where things get interesting. When I first heard about Blu Mayonnaise and Edible Coral, I was as intrigued as you are now. The Blu Mayonnaise, made from blu di bufala (a type of Italian blue cheese) and mayonnaise, adds an unexpected but delightful tanginess to the dish. It balances the richness of the lobster, butter, and brandy perfectly.
As for the edible coral, it’s actually the roe of the lobster, usually found in female lobsters. It lends a unique earthiness, giving the dish an extra layer of sophistication. Not to mention, it looks pretty impressive on the plate too!
Cooking Tips & FAQs
Now that we’ve explored our key components let’s dive into some cooking tips and frequently asked questions.
How do I choose a good lobster?
Look for lively lobsters with intact antennae and a hard shell. Remember, the darker the shell, the better the flavor!
How much brandy should I use?
The amount of brandy depends on personal preference. I suggest starting with a small quantity and adjusting according to taste.
Can I substitute the Blu Mayonnaise?
Absolutely! If blue cheese is not your thing, try using a flavored aioli or even a simple garlic mayonnaise. The goal here is to complement the lobster, not overpower it.
Serving It Up
When it comes to serving Lobster with Butter and Brandy, Blu Mayonnaise and Edible Coral, presentation is key! Arrange the lobster on a plate, drizzle generously with the brandy-infused melted butter, and dollop the Blu Mayonnaise on the side. Sprinkle the edible coral for that final touch of elegance.
Pair this dish with a chilled white wine, perhaps a Chardonnay or a Viognier. The crisp acidity of these wines will balance the richness of the dish beautifully.
And there you have it – a dish that’s not just about Lobster with Butter and Brandy, Blu Mayonnaise and Edible Coral, but an experience that tickles all your senses. This meal is more than a culinary delight; it’s a journey that tells a story of innovation, tradition, and passion. I hope it brings as much joy to your table as it does to mine. Happy cooking!