Strange as it may seem I’ve never had a whole lobster before and given the fantastic weather this weekend it seemed a perfect opportunity to pig out on seafood.
Where we live in Reading, Berkshire we have the most fantastic fishmongers, Frosts. They have a shop in the town centre in Smelly Alley (Union St), so named because of the wonderful smell of fish the shop imparts into the narrow alley, everyone in Reading knows Smelly Alley. So I gave them a call on Thursday and ordered a fresh Crab & Lobster for the weekend, they come ready cooked and you can have them cut/dressed if you want but I think its better to get in there and do it yourself.
You can also find their website here: Smelly Alley Fish Company. If you live locally they will deliver for free and I can heartily recommend them.
So on Saturday we had Lobster for lunch, I made some fresh Alioli and then turned half of it into Marie Rose sauce, topped that off with some slices of fresh baked Sourdough bread, lemon and a glass of wine and you have the makings of an amazing lunch on a scorching hot day.
Mayonnaise / Alioli / Marie Rose Sauce Recipe
- 300ml Rapeseed Oil
- 50ml Virgin Olive Oil
- 3 Egg Yolks
- 2 Tsp Dijon mustard
- 1 Tsp Cider Vinegar
- Salt/Pepper to taste
- Alioli Additions
- 3 cm of Anchovy Paste
- 1 Large clove of garlic, blanched & crushed
- Marie Rose Sauce Additions
- 2 Tbsp Tomato Sauce
- Few drops Tabasco
- Few drops Worcester Sauce
Slowly drizzle the oil onto the egg yolks whilst gently whisking, do this by hand, the only time I’ve ever messed up Alioli/Mayonnaise is when using a machine, do this until all the oil is incorporated.
Add the additions for your chosen sauce then whisk again until incorporated, the quantities are really whatever you fancy, adjust to taste, make sure you taste it. I made Alioli then split in half, added the tomato sauce etc for Marie rose.
Having never consumed a whole lobster I was a little unsure how to tackle it and had to resort to YouTube, just Google how to eat a lobster!!! In the end its pretty simple. Twist/Pull off the claws & legs, remove the tail, open up the main shell and eat it all, well, excluding the shell, gills, etc. The claws, legs were soft enough to use the kitchen scissors and as explained by the youTube video, its a little messy.
Use a spoon and a bamboo skewer or similar to poke out the various bits of meat. Below you have before and after:
The more observant amongst you will notice she’s missing a claw (it was a she, plenty of nice roe inside the main shell, tail), somehow I managed to scarf that before the picture was taken.
Sadly I forgot to take a shot of the crab, it was just a lovely as the Lobster.