Friday, May 28, 2010

Primal Lobster Roll

Lobster rolls are usually served on big French rolls.  But we don't eat those.  So I adapted a recipe to be served in romaine leafs.  (Is there anything you can't serve in romaine?)  This recipe has to sit in the fridge for at least an hour before serving, so plan ahead.  Also, it doesn't make a huge portion - this is better for a light lunch or dinner - it's not a large meal.

For 2 servings you will need:

4 small (3-4oz) fresh or frozen lobster tails
1/3 cup finely chopped celery
1/3 cup paleo mayonnaise (recipe follows)
1 Tbsp lemon juice
4 slices of bacon
Romaine leaves

1.  Thaw lobster tails, if frozen.  In a large saucepan, cook lobster tails, uncovered, in enough salted boiling water to cover them, for 6-9 minutes or until shells turn bright red and meat is just tender.  Drain. To stop the cooking process, rinse with cold water.  Drain.  When cool enough to handle, remove and discard shells.  Coarsely chop meat.

2.  In a medium bowl, combine lobster meat, celery, mayo and lemon juice.  Cover: chill for 1 hour.

3.  Just before serving,  cook bacon.  Drain on paper towels.  To serve, spoon lobster mixture on romaine leaf.  Place bacon on top of lobster mixture.   Cover with another romaine leaf if desired.

Paleo Mayonnaise (from The Paleo Diet)

1 whole egg
1 Tbsp lemon juice
1/4 tsp dried mustard
1/2 cup olive oil
1/2 cup flaxseed oil

Put egg, lemon juice, and mustard in blender.  Blend for 3-5 seconds.  Continue blending and slowly add oils.  Blend until mayo is thick. Scrape into a storage container with a lid and refrigerate.  Mayo should keep for 5-7 days.

1 comment:

  1. That looks so delicious!

    I'm curious how you like the mayo from the recipe there. I started to make some mayo this weekend but got so confused about using EVOO, "light" olive oil, or many recipes, so many opinions.