Put the yolks in a ceramic bowl with the salt and a few drops of the lemon juice and whisk together to combine.

Pour the oil into a jug then add a small amount of oil to the egg yolks, whisking all the time.

Keep whisking, whilst adding a very slow stream of oil at the same time.

Check the seasoning and add more lemon juice as required then stir in the chopped dill.

Place the lobster down and begin by cutting through the cross on the head lengthways and through to the tail.

Remove the black intestinal vein from the tail end and the grey feathery gills.

Carefully remove the meat from the pincers using shellfish crackers.

Serve the lobster with a pot of dill mayonnaise on the side.