lobster salad with ginger mayonnaise

lobster salad with ginger mayonnaise 
Serves 6 


Leftover mayonnaise will keep for 2-3 days in the fridge.

3 whole cooked lobsters", head and legs removed Juice of 1 lime
2 tbs extra virgin olive oil
3 cups mache*
4 spring onions, finely shredded 200g green beans, trimmed, blanched, refreshed Salmon ro and micro herbs"
to serve
Ginger mayonnaise [makes 1 cupl
2 egg yolks
2 tsp rice wine vinegar
2 tsp grated ginger
200 ml sunflower oil
2 tbs limejuice
2 tbs finely chopped chives
2 tbs creme fraiche

For mayonnaise, whiz yolks, vinegar and ginger in a blender to combine. With the motor running, add oil in a slow, steady stream until a thick emulsion. Stir in lime juice, chives and creme fraiche. Season and add 2-3 tbs warm water to thin out, if necessary. Cover and set aside. Using kitchen scissors, remove the lobster shells from the tails. Slice each tail into 2cm rounds. Set aside.

   Whisk together limejuice and extra virgin olive oil, season, then toss with the mache leaves, spring onion and beans until well combined. To serve, divide salad among 6 plates. Arrange lobster over the top, drizzle with mayonnaise and garnish with salmon roe and micro herbs. Whole cooked lobsters and salmon roe are available from fishmongers. Mache (lambs lettuce)and micro herbs are available from selected greengrocers and farmers markets.