INGREDIENTS

INSTRUCTIONS

Fill a pan with lukewarm water, place on a hot plate, put in the
lobster and cover. Once the water has boiled, cook the lobster for 10
minutes until they no longer have any blue hue and have turned a deep
red-orange colour.  2 Remove the lobster from the pan and cool. Once
cool prepare the  lobster: Make an incision with a sharp knife at the
point where the  head joins the body, and cut down the length of the
lobster towards  the tail. Make sure you cut right the way through the
body.  3 Turn the lobster 180 degrees and cut from the original
incision back  through the head. Using your fingers, gradually prise
the shell apart  so that it falls into two halves.  4 Remove the front
claws and set aside. Using your index finger,  prize the meat out of
the shell, trying to keep it in one piece,  again working from the tail
upwards.  5 Replace the meat into the shell (this process makes it
easier for  your guests to keep their fingers clean) and repeat with
the second  half.  6 Using a cleaver or hammer crack both sides of the
claws. Remove the  surrounding shell and extract the meat in a single
piece. Arrange the  two halves of lobster on a plate together with the
claw meat and  serve with the mayonnaise.  7 For the Mayonnaise: Put
the eggs, mustard, pinch of salt, a  grinding of pepper and a small
squeeze of lemon juice or vinegar in a  basin and beat well with a
wooden spoon or beater. Start adding the  oil, drop by drop to begin
with, stirring all the time.  8 When the mixture starts to emulsify,
add more oil in steady  dribblets but keep stirring until you get the
jelly- like substance,  the consistency that proper mayonnaise should
be. Then test for more  seasoning.  Converted by MC_Buster.  Recipe by:
Two Fat Ladies  Converted by MM_Buster v2.0l.

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