Ballycotton lobster with mayonnaise

Serves 4

There is nothing more delicious than fresh lobster served with home-made mayo.

1 small lobster per person
3 organic free-range egg yolks
2tsp Dijon mustard
The juice of one lemon
Sea salt and freshly ground black pepper
200ml/7fl oz extra-virgin olive oil

Plunge the live lobsters into boiling, well-salted water and cook for eight minutes. Remove and allow to cool slightly. Lay shell-side down on a chopping board and cut through the middle lengthwise and arrange on a serving plate. You can use a claw cracker or a rolling pin to gently but firmly crack the claws.

Whizz the egg yolks, lemon juice, mustard, salt and pepper in a food processor briefly, then pour the olive oil slowly through the funnel in a fine stream until it is all incorporated and the mayo is emulsified. Serve with the lobster.