Lobster Pinwheels

1. 1

   Place egg yolk, mustard, lemon juice and a pinch of salt in medium bowl and whisk until combined. Gradually add oil, whisking until mayonnaise is thick and pale. Season to taste.

2. 2

   Remove lobster meat by twisting off lobster head and discarding. With kitchen scissors, cut away underside of tail to remove meat from tail. Remove intestinal tract and discard.

3. 3

   Chop lobster meat finely. Stir into mayonnaise with chives and chervil. Season with salt and white pepper.

4. 4

   Using a bread knife, remove one long side of crust of bread. Cut 4 long slices, each 1/2 inch thick. Remove all crusts and use rolling pin to slightly flatten.

5. 5

   Butter each long slice of bread. Spread on lobster filling, leaving a 3/4 inch edge on one end of slice. Roll up bread from other end and press edge to seal. You should have a long roll shape.

6. 6

   Slice each bread roll into 6 pieces to create pinwheels. Arrange on platter.

No additional tips available.