1lb lobster cooked in court bouillon
½ very ripe mango diced
2tsp chopped chives
2 plum tomatoes seeded and skinned made into concassé
Few drops chive-infused olive oil
2tbs gazpacho sauce - tomato onion and cucumber coarsely blended
For the lobster mayonnaise
2 egg yolks
2tsp white wine vinegar
⅛tsp English mustard
2 drops Tabasco
3 drops Worcester sauce
250ml lobster oil
1tsp boiling water
Salt and pepper
To make the mayonnaise whisk yolks vinegar mustard Tabasco Worcester sauce and Armagnac well.
Gradually pour in the lobster oil while whisking continuously. Add boiling water and adjust seasoning.
Shell the lobster. Cut into small mouth-size pieces. Bind with mango chives tomato and lobster mayonnaise.
Push half the mixture into a pyramid mould and turn on to a presentation plate. Repeat and garnish with chive oil and gazpacho sauce.