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.
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
- 4 brioche buns, toasted and split
- Small handful chives, finely chopped
- Chive flowers
- 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.
- Place the filling ingredients into the bowl and dress with a little of the mayo until completely coated. Set aside.
- 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.