Lobster With Tarragon And Caper Remoulade

1. 1

   Place egg yolks, mustard and lemon juice in bowl. Beat with electric mixer on high speed until combined. While still beating, add oil, a few drops at a time. When about half the oil has been added, drizzle in the rest in a slow, steady stream until all the oil is absorbed and the mixture is pale. This will take about 5 mins.

2. 2

   Add capers and tarragon and stir well to combine. Stir in 1 tbsp water (add little more if mixture seems too thick) and season with salt and pepper to taste. Place in an airtight container and refrigerate until required.

3. 3

   Place live lobsters in the freezer for 45 mins to put them to sleep (this is the most humane way).

4. 4

   Bring 3 large saucepans of salted water to the boil. Place 1 lobster in each pan and cover with lid. Bring back to a slow boil and cook gently for 17 mins. (Or cook lobsters one at a time in the same saucepan; no need to change the water). Remove from pan and plunge into iced water. Drain.

5. 5

   Once cool enough to handle, halve each lobster by placing the tip of a large knife into center of the joint where the tail meets the head. Push down and cut through tail. Turn the blade around and cut through head.

6. 6

   Remove tail flesh and waste tract. Cut tail shells from the head and rinse. Cut tail meat into large chunks and place back into tail shells. Serve with remoulade, arugula and lemon wedges.

* Per serving · 4 servings · Values may vary.