2 Lobsters, shelled and deveined
1/4 cup brandy
3 eggs
1 tsp mustard
2 tsps vinegar
1 clove garlic, crushed
1/2 cup oil
1/4 cup cream
Salt to taste
1. Cut lobsters into halt. Remove their meat and slice
them.
2. Mix brandy and garlic and bring it to the boil.
Reduce heat and simmer till liquid is reduced to 1 tbsp. Pass though
a siece.
3. Mix egg yolks, mustard and vinegar and beat well till
light and fluffy. Add this to the brandy and garlic. Add oil
slowly while the beater is stilloperating.
4. Then add the cream and mix well again.
5. Top the lobsters with this mayonnaise after returning
them to their shells.
