Mayonnaise with Edmond Fallot Burgundy Mustard for Steamed Lobster

aragosta in gelatina



4 egg yolks
4 tbsp Edmond Fallot Burgundy Mustard
350ml (12fl oz) LeBlanc Grape Seed Oil
70ml (2½fl oz) Ilipula Hojiblanca Extra-Virgin Olive Oil
juice of 1 small lemon
5 cooked lobsters, about 500g (1lb 2oz) each, cut in half by your fishmonger if possible


Mix the egg yolks, mustard, a large pinch of salt and plenty of black pepper until well blended. Let the mixture sit for a few minutes then whisk in the grape seed oil, a teaspoon at a time at first, then in a thin stream. When it starts to thicken, continue whisking, adding the olive oil as well. Finally whisk in the lemon juice and adjust the seasoning. You can also do this in a food processor to save time.If your lobsters are whole, place one on a chopping-board. Hold the body with one hand and place the tip of a sharp heavy knife at the junction between the head and the body. Split the head in half first, then turn the knife around and split the body through the shell. Remove the stomach sac in the head, behind the eye, and the intestine which runs along the tail. Repeat with the remaining lobsters. Serve each half with a dollop of mayonnaise.



Recipe inspiration: Vava Berry, The Telegraph.

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