To make the mayonnaise, whisk
the egg yolks with the mustard and
some salt and pepper together in
a large bowl. Trickle in a few drops of oil,
Continue to whisk in the oil, little by
little at first, then slowly increasing the
amount to a steady stream. Make sure
each addition is well incorporated before you
add any more. Finally, add a few drops of the
truffle oil, if using, then finish with the lemon
juice. Keep in the fridge until needed.
Prepare the lobster and remove the meat from the claws and tail. Trim the frayed bit of meat
from the tails and flake the claw meat
into large chunks, discarding the membrane.
Set aside. Cut the tails into 6 slices each and
Trim the ends off the beans and cut
the beans in half. Tip into a bowl
with the shallots and 3 tbsp of the
olive oil and season with salt and pepper.
Mix in the lobster claw meat and squeeze
over a lemon half, then set aside.
Heat 1 tbsp olive oil in a non-stick
frying pan. Fry the potato slices over
a medium heat for 5 mins on each
side until crisp and golden. Use a fish slice
to transfer them to a plate lined with
Heat 1 tbsp olive oil in the same pan
and lower the heat, add the slices of tail
meat to the pan, then heat through in
the oil for a few moments on each side.
Turn off the heat, season lightly with salt and
pepper and squeeze over the lemon. Moments
before you are ready to plate up, toss the salad
leaves with the balsamic vinegar and remaining
olive oil. You are now ready to plate up.
Spoon a quarter of the green bean
salad into the centre of the plate.
Shape using a 10cm ring or cutter,
if you have one, then press down
lightly and remove the ring. Place 1 tsp of mayonnaise on
the four opposite sides of the
outside of the plate and sit a
piece of lobster on top of each
spoonful of mayonnaise.
Put a fried potato slice in
between each pile of lobster so
you have alternate pieces of lobster,
then potato. Toss the leaves in the dressing and
carefully tower a small handful on
top of the green beans and serve