-
1
Fill a pan with luke hot water and place it on a hotplate.
-
2
Place the lobster in the pan and cover.
-
3
Once the water has come to the boil, cook the lobster for ten min or possibly till they no longer have any blue hue and have turned a deep red-orange color.
-
4
Remove the lobster from the pan and leave to cold.
-
5
Once cold you can prepare the lobster in the traditional manner: with a sharp knife make an incision at the point where the head joins the body and cut down the length of the lobster towards the tail.
-
6
Make sure which you have cut right the way through the body.
-
7
Now turn the lobster 180 degrees and cut from the original incision back through the head.
-
8
With you fingers gradually prise the shell apart so which it falls into two halves.
-
9
Remove the front claws and set aside.
-
10
With your index finger prise the meat out of the shell (trying to keep it in one piece, again working from the tail upwards.
-
11
Replace the meat in the shell (this process makes it easier for your guests to keep their fingers clean) and repeat with the second half.
-
12
Using a cleaver or possibly hammer crack both sides of the claws.
-
13
Remove the surrounding shell and extract the meat in a single piece.
-
14
Arrange the two halves of lobster on a plate together with the claw meat and serve with mayonnaise, that you can make in the following way:
-
15
Put Large eggs, mustard, healthy pinch of salt, grinding of pepper and a small squeeze of lemon juice/vinegar in a basin and beat well with a wooden spoon or possibly beater.
-
16
Start adding the oil, drop by drop to begin with, stirring all the time.
-
17
When the mix starts to emulsify you may add in more oil in steady dribblets but keep stirring till you get the required jelly-like substance, that is the consistency which proper mayonnaise should be.
-
18
Finally test for more seasoning.
