Lobster Salad

1. 1

   Add the minced garlic, the egg yolk, the mustard, and the black pepper to a small bowl. Give everything a little stir, to incorporate.

2. 2

   Slowly incorporate the oil in a very thin stream, while constantly beating with a fork or mini whisk. (Add a little oil at a time, waiting until the oil has 'disappeared', before adding more.) The whole process should take about 5 minutes--the mayonnaise will have risen in the bowl and turned a paler yellow. You should also be able to tip the bowl over without the mayonnaise falling out.

3. 3

   Let the mayonnaise rest in the fridge, covered, for at least one hour before use. (This can also be made a night ahead.)

4. 4

   Wash and thinly slice the scallions. Add them to a medium-sized bowl.

5. 5

   About the lobster: my fishmonger happens to sell freshly-cooked, whole lobsters. You can also buy live lobsters, and cook them yourself.

6. 6

   Chop your lobster into bite-sized pieces, and then add them to the medium bowl. Also add: the lemon juice, the cayenne, and the mayonnaise. Gently toss all ingredients together, to incorporate. Serve the salad slightly chilled.

* Per serving · 4 servings · Values may vary.