Lobster and Crab Salad Lobster and Crab Salad

We recommend using freshly cooked lobster and crab meat for this entrée. Killing shellfish is not for everyone. Do not use olive oil for your mayo. Its intense flavor tastes slightly off.

Separate the lobster’s legs and claws. Break the legs apart at the middle joint. Open the claws with pliers or a meat mallet. Remove the meat. Place the lobster carcass on its back and slice it open on both sides with a heavy kitchen knife. Take out the meat. Remove the gray, feathery gills, gray-green liver, black intestines and stomach, which you will find between the eyes. On the other hand, you can use the orange eggs of the females, the corail. Remove the legs and claws of the crab, break it open and scoop out the meat. Pull out the curled tail and twist it off. You remove the underside of the crab the same way. Now you can separate the meat from the shells, Wash the shells thoroughly and set them aside. Chop the lobster and crab meat into pieces that are not too fine. All ingredients for the mayo should be at room temperature before you start preparing . Mix the egg yolks with 1/2 tsp mustard, 1 tsp juice of a lemon, a tiny bit of salt and pepper and add the oil slowly, just drop by drop at the beginning. When about 1/3 of the oil has been incorporated in this manner and the

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