Lobster with Mayonnaise from Two Fat Ladies: Full Throttle by Jennifer Paterson
When making the mayonnaise, it is essential that all the ingredients are at room temperature. The eggs should not be stored in the fridge as they will curdle when making the mayonnaise.
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Cooking tools:
- Pan
- Hotplate
- Chef's knife
Ingredients
- lemon juice/white wine vinegar, according to taste
- 300ml/½ pint olive oil/sunflower oil/mixture of the two
- light extra virgin olive oil
- pepper
- 1 level teaspoon of Dijon mustard
- salt
- freshly ground black pepper
- 2 egg yolks
- Dijon mustard
- 1 egg yolk
- 1 lobster per serving
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