INGREDIENTS:
(4 servings)
4 (1 pound) Eddy Maine lobsters
1/4 cup celery, chopped
1/4 cup scallions, chopped
1 large egg
2 tablespoons lemon juice
1 1/2 tablespoons dijon mustard
1 1/2 cups olive oil
Zest of 1 lemon
1/2 teaspoon saffron, soaked in 1 tablespoon of hot water
1/2 teaspoon of thyme
salt and pepper to taste
DIRECTIONS:
Cook and pick your Maine lobsters. Be sure to try and keep the Maine lobster tail shells intact as you will be serving the salad in the tail shells. Combine the Maine lobster meat, celery, and scallions. Set aside. In a food processor, pulse the egg, lemon juice, mustard, 1 tablespoon olive oil, lemon zest, saffron (including the steeping liquid) and thyme for about 60 seconds. While the machine is running, add remaining oil in a steady stream until thickened. Add salt and pepper to taste. Mix mayonnaise with the Maine lobster mixture, chill and then spoon into reserved Maine lobster tail shells.
