Ingredients

Steps

• Combine egg yolks, vinegar, mustard, and salt in a food processor.
• Gradually blend in 275ml of rapeseed oil until the mayonnaise thickens.
• Adjust the seasoning of the mayonnaise with salt and black pepper.
• Mix the mayonnaise with ketchup, Worcestershire sauce, brandy, cayenne, lemon juice, peppers, chives, and pickle.
• Gently fold the lobster chunks into the dressing.
• Spoon the lobster mixture into split brioche rolls and garnish with mustard cress.