Friday, February 18, 2011
Lobster, Tarragon Mayonnaise and Truffled Potato Puree
Here is a little glimpse of the meal we enjoyed for Valentine's day. I opened my fridge to find that two big live lobsters had somehow made their way to my kitchen, and I couldn't be happier. I'm not usually a big fan of surprises, but this one was definitely a much appreciated one! While we were preparing the lobster, we made a quick homemade tarragon and caper mayonnaise and a potato puree that we served with a drizzle of truffle oil. This was one of the best meals I've had this month and felt like a little glimpse of summer in the middle of the wintertime. What did you have for your Valentine's day menu?
If you've never made homemade mayonnaise, I would encourage you to make your first batch as soon as you have a minute. It really does not take long to make and tastes so much better than the store bought kinds. I like flavoring mayonnaise - like this one, with tarragon and capers- so that the sauce always feel special. It was really a treat with a meaty lobster tail! We simply boiled the lobster in salty water until just cooked. As for the potatoes, I made a simple potato puree (with cooked potatoes, a little butter and a splash of cream) and finished it off with some good quality truffle oil. Using too much truffle oil can really overpower a dish, so make sure to add a modest drizzle. The right amount can really add to a dish and make it feel that much more festive.
1 egg yolk
150-200 ml of canola oil
1 teaspoon of Dijon mustard
1 teaspoon of white wine vinegar
1/2 teaspoon of lemon juice
2 teaspoons of capers, rinsed and coarsely chopped
1 small bunch of tarragon, finely chopped
Salt and freshly ground pepper to taste
In a small bowl, add the egg yolk and mustard and whisk until blended. Slowly add the oil, whisking continuously. After you have incorporated about a quarter of the oil, you should feel the mayonnaise coming together and starting to form a thick sauce. Add the oil very slowly to make sure that it has time to be completely incorporated in the mustard mixture before you add more oil. Once all the oil has been added, add the vinegar and lemon and whisk again. Add the capers and tarragon. Taste and adjust seasoning with salt and pepper.Enjoy!