Lobster With Vanilla Mayonnaise

Bring a large stockpot of water to boil over high heat. Add a generous sprinkle of salt. When the water returns to a boil, drop the lobsters head first into the water. Cook until bright red, about 8 to 10 minutes. Remove lobsters, drain, cool to room temperature, then chill for at least 1 hour or as long as overnight. Remove the claws, crack drain out liquid, and reserve. Remove the tail and discard the vein that runs along the back; discard the bodies. Alternatively, cook tails (from fresh or frozen) according to directions.

To a blender, add egg and egg yolk, mustard, and vinegar, and blend for about 30 seconds. Add vanilla extract. With the motor running, add the oil in a slow, steady stream. When the mayonnaise thickens, turn the motor off. With a rubber or plastic spatula, scrape any oil clinging to the container and mix gently into the mayonnaise. Add salt and pepper to taste. Refrigerate at least 1 hour to blend flavors. May be refrigerated in an airtight container for up to 5 days; stir to re-blend if necessary.

To serve, remove the lobster meat from each tail (in one piece), reserving the shell. Slice the meat into 1/2-inch thick medallions and reassemble each in the shell on individual plates. Place the claws just under the tail with the tips pointing down (if you used whole lobster -- if using just tails, skip this step). Add a dollop of the mayonnaise and sprinkle with pepper or paprika if desired. Garnish with chives.

This recipe yields 4 servings; trace carb grams per serving.