A Gastronomic Journey: Lobster with Butter and Brandy, Blu Mayonnaise and Edible Coral

Venturing into the world of seafood is a thrilling culinary expedition. Today, we unravel the exquisite combination of lobster with butter and brandy, complemented by blu mayonnaise and edible coral. This luxurious dish, often reserved for special occasions, promises an extraordinary gastronomic experience that dances on your palate with its complex flavors and textures.

Lobster with Butter and Brandy, Blu Mayonnaise and Edible Coral Recipe

Chilled Lobster Tails with Green Goddess Aioli

Lobster with butter and brandy, blu mayonnaise and edible coral

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine French
Servings 4 people
Calories 2402 kcal


  • 1 blender
  • 1 pot


  • 2 large or 4 small lobsters
  • 50 gr of butter
  • 4 tablespoons of brandy
  • Pink and black pepper to taste

For 150 gr of blue mayonnaise:

  • 1 egg yolk at room temperature
  • 1.5 gr of salt
  • Juice of 1/2 lemon
  • 1 small teaspoon of white wine vinegar
  • 120 ml of seed oil
  • 1 teaspoon of blue pea powder to color.

For 4 edible corals medium size:

  • 100 gr of water
  • 30 gr of seed oil
  • 15 gr of flour
  • Natural food coloring for red you can use paprika, for yellow curry or turmeric, for brown coffee, for purple beet juice
  • Salad and other vegetables to garnish.


  • How to prepare the blu mayonnaise: in a tall bowl put the egg yolk with a few drops of lemon, start blending with an immersion mixer. Begin to add the oil gradually, little by little. When you have incorporated half of the oil and the mayonnaise is more consistent, add the lemon juice and the rest of the oil. Finally add salt, pepper, vinegar and coloring. Blend again and keep the mayonnaise in the refrigerator until ready to serve.
  • How to prepare the red edible corals: in a tall bowl, mix all the ingredients with an immersion blender. Heat a non-stick pan well over medium heat. Pour the first ladle of mixture which must be liquid. Let it cook until the water has completely evaporated and you will see that the typical coral grain is formed. The edges usually come off on their own; if you need, use a knife and carefully detach the coral along the edges, remove it very gently and place it on a sheet of cooking paper.
  • How to cook lobster: for a fresh lobster of 450 gr, generally calculate about 4 - 5 minutes in boiling water. When you see that the carapace changes in color and turns red, the lobster is ready. Remove it.
  • If you are using a frozen lobster, soak it at least 30 minutes in warm water before boiling it or let it unfreeze completely before cooking it.
  • Bring a pot of water to boil, immerse the lobster and cook according to weight. Let it rest for two minutes in the cooking water with the heat off. Pick it up, remove the head and with a large scissor cut the carapace along the entire length, both in the front and back.
  • Now open the carapace and take the pulp out, cut it into slices. In a non-stick pan put the butter with the pink and black pepper, let it melt, now add the lobster and after 30 seconds blend with the brandy. Mix the sauce and let the alcoholic part evaporate. Let the lobster flavor for a couple of minutes.
  • Let’s compose the dish now: the lobster slices in the centre, the salad in a part of the plate and some drops of blu myonnaise between them. You can use a dosing sqeezle bottle. Insert pieces of coral inside the salad. This is just our tip but we’re sure you’ll do better unleashing your creativity.



Due to the character of the recipe, we think it is better not to change any of the ingredients to get a good and satisfactory result. What we can suggest, which will perfectly combine, is to serve the lobster with fresh toasted garlic bread and fresh butter.
Keyword blue mayonnaise, lobsters

About the Recipe

Perfect Lobster Tails Recipe | Food Network Kitchen | Food Network

The allure of this recipe lies in the union of premium ingredients. The star of the show, lobster, is known for its rich, sweet meat. When cooked in a bath of butter and brandy, it adopts a new depth of flavor profile – savory yet subtly sweet, with a hint of smoky warmth from the brandy.

The blu mayonnaise, a beautiful shade of azure due to the presence of spirulina, provides a creamy and slightly tangy counterpoint. It’s not just about the color; this gourmet twist adds a unique earthy flavor that enhances the overall dish.

The edible coral, usually found in the head of the lobster, is carefully extracted and used as a garnish. Not only does it add a pop of color, but it also imparts a slightly briny flavor that reminds one of the sea.

Cooking Tips

  • Choose Fresh Lobsters: Freshness is key when it comes to seafood. Live lobsters ensure optimal taste and texture.
  • Temperatures Matter: Cook the lobster gently in butter-brandy mixture over low heat to retain its juiciness.
  • Balanced Flavors: For the blu mayonnaise, balance is crucial. Add spirulina sparingly to maintain a delicate flavor without overpowering the lobster.
  • Garnishing: Use the coral sparingly as it has a potent flavor.

Serving Suggestions

Lobster with Garlic Butter Recipe | Epicurious

  • Starter: Serve as an appetizer with crusty bread to soak up the butter-brandy sauce.
  • Main Course: Pair it with a creamy risotto or on a bed of fresh pasta.
  • Salad: Toss cooked lobster in a salad with blu mayonnaise dressing.
  • Surf and Turf: Combine with a succulent steak for a surf-and-turf experience.
  • Dessert: For a daring twist, consider a lobster-infused dessert with a sweet brandy reduction.

Frequently Asked Questions (FAQs)

  • Is it possible to prepare this recipe using frozen lobster instead of fresh ones? While fresh lobster is ideal for optimal taste and texture, you can use frozen lobster as a substitute. However, ensure it is thoroughly defrosted before cooking.
  • What is the safest method to extract the edible coral from the lobster?The edible coral, or roe, is located in the head of the lobster. After boiling the lobster, carefully cut open the head and remove the coral using a spoon. Always handle the lobster with care to avoid injury.
  • If I don’t have brandy, can I use another type of alcohol for this recipe?Yes, you can substitute brandy with other types of alcohol such as white wine or cognac. Each will impart a different flavor profile to the dish.
  • Are there any vegan alternatives or modifications available for this recipe? While this recipe is inherently non-vegan due to the lobster, you could experiment with plant-based substitutes like king oyster mushrooms or jackfruit. The butter can be replaced with a vegan alternative, and the blu mayonnaise can be made with egg-free mayonnaise.
  • Where would be the best place to purchase spirulina for making the blu mayonnaise? Spirulina is commonly found in health food stores or online. Ensure to buy from a reputable source to guarantee its quality.

Navigating the culinary landscape of lobster with butter and brandy, blu mayonnaise and edible coral is a rewarding endeavor. This delectable recipe is a testament to the infinite capabilities of innovative gastronomy, leaving you with unforgettable flavors that echo the essence of the sea. Embark on this gourmet journey, and let every mouthful be a celebration of taste and texture.

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