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.
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.Tips for perfect mayonnaise:
Keep all the ingredients at room temperature before you start.
If you have difficulty in separating the eggs, it does help to leave them in the fridge first. Just bring the yolks back to temperature before you start.
If you cannot get the mayonnaise to thicken, don't panic. Start with a fresh egg yolk and beat in the mixture from scratch. This will result in a thick mayonnaise so you will need to add more oil or you can add some water to loosen the mixture.