Lobster Roll by Steven Dolby

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LEMON & CHIVE MAYONNAISE (Serves 7-8 people)
3 Medium egg yolks
1 Tsp yellow mustard
2 Tsp cider vinegar
Salt (to taste)
Ground black pepper (to taste)
2/3 Cup canola oil
1 Bunch fresh chives (finely chopped)
Zest of 1/2 lemon
LOBSTER SALAD (Serves 1 person)
2 Lobster tails (120g cooked lobster, per person)
1 Tbsp unsalted butter (for lobster meat)
1 Medium celery stalk (finely chopped)
Celery leaves (optional)
Fresh Italian flat leaf parsley (small handful)
1 Tbsp mayonnaise
Paprika (pinch)
Salt (to taste)
Ground black pepper (to taste)
OTHER INGREDIENTS
Bread Rolls
Salad leaves

Directions
For Lemon and Chive Mayonnaise:
1. In a bowl, add egg yolks, mustard, cider vinegar, salt, and black pepper. Whisk vigorously.
2. Drip in oil and whisk constantly. When thick stream in remaining oil and whisk well.
3. Add chives and lemon zest. Stir well and pop in fridge to chill.

MAKING
For Salad:
4. In a pot of boiling water add a good pinch of salt and poach lobster tail for 6-7 minutes. Put into ice bath and leave to cool for 2-3 minutes.
5. Take out the meat and cut into pieces.
6. In a pan, melt butter and cook lobster meat for 1-2 minutes or until tender.
7. Into a mixing bowl, place lobster meat and add celery, celery leaves, parsley, lemon mayonnaise (as needed), paprika, salt, and pepper. Mix well and chill in fridge for 1 hour.

FINALIZING
8. Cut bread, brush melted butter on both sides and toast.
9. Place some greens and top bread with lobster salad.

SERVING
10. Serve with mayonnaise and enjoy!
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© STEVEN DOLBY