Adapted from Lobster Rolls and Blueberry Pie by Rebecca Charles (Artisan, 2003)
Serves about 2 to 4 (easily scaled)
These amounts are loose and depend on how much you want to make. Increase or decrease as needed.
1/3 cup mayonnaise—your favorite (Mine is Ojai.)
1/2 large shallot, minced, or 2 tablespoons minced sweet onion, or some chopped scallions
1 to 2 tablespoons chopped cornichons (I use Maille cornichons)
1 teaspoon cornichon juice
2 teaspoons tiny capers in vinegar, drained
Salt (if necessary) and pepper to taste
A small squeeze of fresh lemon juice
Mix all ingredients together and chill until ready to use.
Rebecca Charles’s Lobster Rolls and Blueberry Pie is more of an interesting memoir than a recipe collection, but there are some good ones included here and there.
Her restaurant, Pearl Oyster Bar, was a favorite when I lived in New York City. If I’d been in the middle of cooking dinner and someone called to say, “Let’s go to Pearl,” I would have turned off the stove and headed for the subway.
She was justifiably famous for her lobster rolls, but I always ordered the Salt-Crusted Shrimp. Every time. Dessert was a different story. I had to choose between the Butterscotch Parfait and the Chocolate Mousse—and it was a difficult decision. I always hoped my dining companion would order one so I could order the other and have a taste of both.
Unfortunately, the recipe for that mousse is not in the book.
But when I found Aileen’s Chocolate Mousse, I was rewarded with a dessert so similar that my craving can be satisfied any time I like.
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