Butter Poached Lobster Tail, Lobster Mayonnaise and Asparagus with Watercress and Grapefruit Salad

A delicious starter, or even light meal for when you want something a bit special...

Yet, this is surprisingly, actually really easy to make, for the most part! If you didn't want to make the mayonnaise you could still make the lobster oil if you fancied, and use that in the dressing for the watercress salad instead, or you could cheat completely and use ready made mayonnaise and mix in a little lemon juice, and a tiny bit of tomato puree, and maybe even a a little crushed roasted garlic?

Either way, I'd love you to try this lobster and see how delicious and easy to cook it really is!

Serves two, easily doubled or tripled (although the mayonnaise makes a full 300-350ml quantity, so you won't need to double that!).

Easy Butter Poached Sous Vide Lobster Tails (includes Thermomix method)

The most succulent and tender lobster tails cooked to perfection...

Cooking at a precise temperature means you will get the very best out of your lobster - and with this method, inspired by Thomas Keller's way of poaching lobster (à la French Laundry Restaurant) there's no chance of over-cooking it and ending up with rubbery or dry lobster.

          

This is best made using either a sous vide machine (or equivalent) or a Thermomix, to control the temperature - however, if you're patient, you can make it by heating up a very large pot of water until it reaches the correct temperature, and then stand and monitor it for 15 minutes while your lobster is in there and maintaining the temperature by turning the heat underneath off and on! (I've done this in the past with salmon and steak, when I didn't have so many gadgets in my kitchen!).

This will serve two people as a starter or light lunch - however you can easily increase the number of lobster tails and butter as appropriate (just keep them two to a bag - if cooking in a Thermomix, you may only be able to fit in three as a maximum). See my blog here for serving suggestion of lobster mayonnaise, buttered asparagus, watercress and grapefruit salad and crostini.

Lobster Mayonnaise (or Langoustine Mayonnaise)

A beautiful accompaniment to butter-poached lobster, langoustines, or prawns for a special occasion...

This will make a whole batch of mayonnaise, so not only can you enjoy it with lobster, you'll have plenty left over that you can enjoy in other ways - whether you mix in some juicy fresh prawns or crabmeat and top halved avocados, or have in a baguette, have as a topping for jacket potatoes, or even mix a spoonful into eggs for a tasty rich omelette...

It's no different to making 'normal' mayonnaise (which I think is actually quite easy), you just flavour the oil first - my recipe for lobster oil is here and just takes 20 minutes plus cooling down time.

My preference is to make mayonnaise in a bowl with a whisk by hand, as I've never had a fail that way, it only takes a few minutes and you can see that the egg yolks are emulsifying as you go - however I've included videos for making it with a normal food processor or a Thermomix.

Lobster Oil or Langoustine Oil - includes Thermomix instructions

A richly flavoured oil, perfect as the base for mayonnaise or dressings, or just to drizzle decadently over fancypants food...

Inspired by the idea of langoustine oil à la Tom Aikens from a distant memory of the Great British Menu, and wanting to make full use of the shells from the lobster tails I bought for a starter to a special meal, I decided to make a 'lobster mayonnaise' - with the lobster flavour coming from an oil infused with lobster shells and other classic flavours.

Now, what I should have done when making said lobster oil, is pour the finished article into a pretty bottle, hang a rustic tag around it, and write 'Lobster Oil' upon said tag, in some pretty handwriting. Maybe even go deep sea diving, and balance it against an old shipwreck / treasure chest, with lobsters prowling around it for an atmospheric photo... But this didn't even occur to me, as I was 'in the moment' and far too busy worrying about the mayonnaise I was going to make splitting... (yes, more about that in another blog!).