Lobster and apple salad with dill mayonnaise

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It’s a very special day at church tomorrow as a couple of our younger congregation members have decided to declare their faith to the world and be baptised! After the service the celebrations will continue with a Jacob’s Join (or potluck to my American friends) lunch. To me nothing screams celebration food more than lobster, and thanks to my lovely Daddy who brings me a steady supply of his home caught Pembrokeshire lobsters, I was able to  dig a few out if the freezer ready to adorn with some simple, but scrumptious ingredients.

Firstly, I made a simple mayo using three egg yolks, half a teaspoon of mustard, some cold pressed rapeseed oil, and some good old vegetable oil (which also happens to be rapeseed, it’s just more heavily processed than the cold pressed stuff), white wine vinegar and lemon juice. I’m afraid I can’t really give you quantities as I made it by sight, taste and texture, but there are plenty of recipes on the Internet should you prefer. The basic method is whisking the yolks and mustard together, then adding in oil (very very slowly initially to avoid splitting) until a very thick consistency is reached, before adding the vinegar and lemon juice.

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Once you’re happy with your basic mayo you can start adding flavourings of your choice. I used garlic, salt, pepper and a large handful of freshly chopped dill.

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Delicious! This will keep in the fridge for about a week, although it’s so good I doubt it’d last that long!

Now that the dressing is made, it’s time to remove the meat from the lobsters and start to assemble.

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This is a rather messy job, but well worth it. Break the claws off the body and remove the head from the tail. Cut down the underside of the tail with sharp scissors and remove the meat in one piece by gently pulling it out. Score down the top of the meat and open to reveal the vein. Remove the vein and any rowe which may be in there and chop into small chunks. Set aside.

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Now to the claws. One at a time cover the claw with a clean tea towel to prevent splattering, and gently tap with a hammer to crack. If you’re careful it possible to remove the claw meat in one piece like this:

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Don’t worry if it breaks up though, it’ll just mean you might need to use a skewer to pick the meat out of the ends of the claw. Inside the claw meat is a flat oval bone, remove this whilst breaking the meat up into smaller chunks.

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Now, if you can be bothered you can squeeze meat out of the legs, however this is a tedious task and not one that I had time for today unfortunately. You’ll be left with all the shell and the heads which would make an incredible stock for a bisque or soup, but again, time didn’t permit it today, so the chickens feasted on lobster heads instead and I’m sure they’ll be eternally grateful!

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A little treat to cheer up our very soggy hens on this miserable British day!

Now wash a crisp Granny Smith apple and cut into short matchsticks. Put in a bowl with the chopped up lobster and dollop on a couple of spoonfuls of the dill mayo.

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Combine well and taste. Mine was lacking acidity so I spiked it with more lemon juice.

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I piled the salad into little gem lettuce cups to make them easy to pick up and eat in a couple of mouthfuls, sprinkled over some more chopped dill and served. Delicious!

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