Lobster on Arugula with Cognac Mayo

Lobster salad:

Bring salted water to a boil with a little cumin. The lobsters in the bubbling boiling water form and make seven to ten min. Then cool the lobsters in cold water. Separate the lobster tails from the upper body with a twisting motion and cut them in half lengthwise. Remove the lobster meat. Strike the lobster claws with the back of a heavy knife, break open the shells, scoop out the meat and cut into bite-sized pieces.

Mayo:

Perhaps blanch, skin and pit the peach. Blanch, skin and seed the tomatoes, dice both. Stir the egg yolks, add the sunflower oil or other vegetable oil first in drops, then in a thin stream and stir in with a whisk. Fold in the diced peaches and tomatoes. Season with vermouth, cognac, tomato ketchup, salt and pepper.

Rocket salad_ Stir oil, balsamic vinegar, a little sugar, salt and pepper to make a salad dressing. Cut arugula into bite-sized pieces, mix with dressing.

Just before eating, mix the lobster meat with the arugula salad and mayo. Season everything again lightly with salt, season with pepper and bring to the table.

Baguette and champagne go perfectly with it. Egg yolks and oil for the mayo must be at room temperature.

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