INGREDIENTS:
(4 servings)
1 teaspoon olive oil
1/4 cup shallots, diced
1 clove garlic, chopped
6 smoked tomatoes
1 teaspoon horseradish
2 egg yolks
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
2 drops Tabasco sauce
1 cup olive oil
2 drops Worcester sauce
1/2 small lemon
To taste, salt & fresh ground pepper
4 ears corn
1 red onion, diced
2 tomatoes, diced
1 Tablespoon rice wine vinegar
1 teaspoon parsley, chopped
1/4 cup olive oil
To taste, salt and pepper
2 each 1-1/2 pound Maine lobster
4 servings, mixed greens
DIRECTIONS:
For the Barbecue Mayonnaise:
In a teaspoon of olive oil, sauté the diced shallots and garlic over medium heat for 3-4 minutes. Transfer to a blender and blend with the smoked tomatoes and horseradish. Add the egg yolks, mustard, red wine vinegar, and Tabasco sauce. Whilst blending slowly add the olive oil to form a mayonnaise. Add the Worcester sauce and a squeeze of lemon juice. Season to taste and reserve in a container.
For the Corn Salad:
Grill the corn and cut off the cob into a bowl. Mix in the diced red onion and tomato. Add the rice wine vinegar, parsley, olive oil, salt, and pepper. The salad can be prepared up to one day in advance and kept refrigerated.
Grilled Maine Lobster:
Steam the Maine Lobster for 5 minutes. Cut in half length-wise, clean out head area, and cut open claws and knuckles. On a hot grill place the Maine Lobster flesh side down for 5 minutes. Then turn the Maine Lobster over so the shell side is down and brush the Maine Lobster liberally with the barbecue mayonnaise. Continue to cook shell side down for another 5 minutes or until the flesh is firm to the touch.
Place the Maine Lobster halves on a bed of mixed greens dressed in the barbecue mayonnaise and fill the head of the Maine Lobster with the corn salad.
