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 
15mins For the aioli:
2 egg yolks
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
1 garlic clove, finely minced
20fl oz vegetable oil
Juice of ½ lemon, to taste
Sea salt
For the filling:
½ cucumber, deseeded and finely chopped
1 stick celery, finely chopped
4 spring onions, finely sliced
18oz lobster meat, cooked & roughly chopped
To serve:
4 brioche buns, toasted and split
Small handful chives, finely chopped
Chive flowers
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
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
