Serves 6 for a light lunch
3 x 1kg live lobsters
For the bouillon
2 shallots, peeled and sliced
1 fennel bulb, trimmed and sliced
2 carrots, peeled and sliced
2 garlic cloves, peeled and crushed
2 sprigs of thyme
2 bay leaves
10 black peppercorns
For the mayonnaise
4 egg yolks
3 tbsp Verjus
2 tsp English mustard
2 chopped shallots
1 clove of garlic, peeled and chopped
400ml light olive oil
2 tbsp chopped chives
2 tbsp chopped tarragon
To cook the lobster, place the vegetables, herbs, peppercorns and Verjus into a pan that is big enough to hold all the lobsters at once. Pour in enough water cover the lobsters and add plenty of salt. Place the pan onto a high heat and bring to the boil. When the bouillon is boiling, turn down and simmer for 5 minutes.
While you are waiting for the bouillon, kill the lobsters. Place each lobster one by one onto the chopping board and push your large cook’s knife through the centre of each head to kill them instantly. When the bouillon is ready, make sure it is simmering and place the lobsters into it.
Cook the lobsters for 6 minutes and then remove the pan from the heat. Leave the lobsters in the bouillon for 2 minutes and then remove them. Retain the bouillon and cool it. Lay the lobsters on a tray and let them cool completely.
While the lobsters are cooling make the mayonnaise. Place the egg yolks, mustard, garlic, shallot and Verjus into a bowl and whisk them together for 1 minute. Next continue whisking, adding the oil in a steady steam until it is all incorporated. Season with salt and place in the fridge.
When the lobsters are cold, cut them in half from head to tail and then remove the stomach sac from the head and the intestine track from the tail area. Crack the claws and knuckles and lay the lobsters onto a large tray.
To finish the mayonnaise, add the herbs and mix in. Serve on the side. Drizzle the lobsters with a little bouillon and olive oil just before serving.