Rémoulade Sauce

Rémoulade Sauce

Ingredients:
1/2 tablespoon Creole mustard, or more
2 tablespoons grated onion
1 pint mayonnaise
1/4 cup horseradish, or more
1/2 cup chopped chives
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 teaspoon pepper

Directions:
Mix all ingredients. Serve over cold boiled shrimp for a shrimp rémoulade main course or use as a dip
for boiled shrimp. Sauce is best after 24 hours.
Makes 2 1/4 cups sauce.
Boiled Gulf Shrimp 28
Boiled Lobster
Fill a steaming pot with 4 inches of water. Add 2 cloves minced garlic, one handful salt and 1/4 cup red
or white wine, and bring to a vigorous boil.
Toss the lobsters head first into the boiling water. Two 1 1/4 to 1 1/2 pound lobsters take 12 to 14
minutes. Remove from boiling water and serve.
Boiled Lobster 29
Boiled State of Maine Lobster
This is a favorite recipe from Maine Department of Marine Resources.
Place live Maine lobsters in a kettle of briskly boiling salted water. Boil rapidly for 20 minutes for 1 1/4
pound lobsters, longer for larger size ones. Remove from the water and wipe dry. Then place each
lobster on its back, split lengthwise with a heavy knife and crack the large claws.
Serve whole lobster with a side dish of melted butter.
Boiled State of Maine Lobster 30
Broiled Lobster
Cut the raw meat from the shell of the tail, but do not remove. Discard the "apron" which protects the
belly.
Melt 1/4 pound butter, then add 1 tablespoon lemon juice and 2 medium pods pressed garlic. Simmer
for 5 minutes.
Pour butter sauce over lobster tails and bake at 300 degrees F until meat is tender. Garnish with very
thin slices of lemon and fresh sprigs of parsley.
Broiled Lobster 31
Broiled Sea Scallops