Ingredients  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 Directions Mix the egg yolks, mustard, a large pinch … More Mayonnaise with Edmond Fallot Burgundy Mustard for Steamed Lobster