Use the best quality eggs you can get your hands on for this aioli. You most likely won't need all the oil but keep adding until a wonderful mayo forms. Either lobster meat or prawn meat will work perfectly here.


Serves: 4
Time: 15 mins

For the aioli:

  • 2 egg yolks
  • 1 tbsp white wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 garlic clove, finely minced
  • 600ml vegetable oil
  • Juice of ½ lemon, to taste
  • Sea salt
  • Wild garlic pesto, if you have it

For the filling:

  • ½ cucumber, deseeded and finely chopped
  • 1 stick celery, finely chopped
  • 4 spring onions, finely sliced
  • 500g lobster meat, cooked & roughly chopped

To serve:

  • 4 brioche buns, toasted and split
  • Small handful chives, finely chopped
  • Chive flowers


  1. In a clean glass bowl, whisk together the egg yolks, white wine vinegar, Dijon mustard & finely minced garlic until combined. With the vegetable oil in a glass measuring jug, pour a slow and steady stream of the oil into the egg yolk mixture whisking vigorously until a thickened mayonnaise forms. If you have a wild garlic pesto, add a dollop to elevate the flavour of the aioli. Season to taste with salt and lemon juice. Transfer to a squeeze bottle.
  2. Place the filling ingredients into the bowl and dress with a little of the mayo until completely coated. Set aside.
  3. Assemble the rolls by placing the dressed cucumber & lobster mix into the toasted brioche buns, adding splodges of the aioli and garnish with chives and chive flowers.