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Cook the Book: Cold Lobster with Homemade Mayonnaise

Photo from davehoban147 on Flickr

Roasting a perfect chicken, making a vinaigrette, simmering a flavorful stock—these are basics that most good home cooks have down pat. You don't need an Escoffier-level knowledge of sauces, or the ability to tourné a carrot, but simple skills and methods allow the best cooks to create noteworthy homemade meals.

If you have never steamed your own lobsters or whipped up a batch of homemade mayonnaise, I strongly recommend you give it a shot. These are two simple skills that go a long way in the flavor department, as well as the impressive dinner party area. This recipe for Cold Lobster with Homemade Mayonnaise, from Canal House Cooking, Vol. No. 1 by Christopher Hirsheimer and Melissa Hamilton, is the perfect opportunity to kill two birds (or lobsters, as the case may be) with one stone. The preparation couldn't be easier, but the results are positively luxurious. Homemade mayonnaise has a delicacy that the store-bought stuff just can't compare with. And the lobster? Well, lobster is pretty much never disappointing; but I've found that ones you cook at home are particularly satisfying.

Win 'Canal House Cooking, Vol. No. 1'

As always with our Cook the Book feature, we have five (5) copies of Canal House Cooking, Vol. No. 1 to give away this week.

Printed from http://www.seriouseats.com/recipes/2009/07/cook-the-book-cold-lobster-with-homemade-mayo-mayonnaise-recipe.html

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