Lobster with Mayonnaise

Preparation info
    • Difficulty


Appears in
Two Fat Ladies: Full Throttle

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

  • About

When making the mayonnaise, it is essential that all the ingredients are at room temperature. The eggs should not be stored in the fridge as they will curdle when making the mayonnaise.


  • 1 lobster per serving
  • 1 egg yolk
  • Dijon mustard
  • salt


Fill a pan with luke warm water and place it on a hotplate. Place the lobster in the pan and cover. Once the water has come to the boil, cook the lobster for ten minutes or until they no longer have any blue hue and have turned a deep red-orange colour.

Remove the lobster from the pan and leave to cool. Once cool you can prepare the lobster in the traditional manner: with a sharp knife