Lobster pinwheels

1.Place egg yolk, mustard, lemon juice and a pinch of salt in bowl and whisk until combined. While whisking, slowly drizzle in oil, then whisk until mayonnaise is thick and pale. Season to taste.

2.Remove lobster meat by twisting off lobster head and discard. With kitchen scissors, cut away underside of tail to remove meat from tail. Remove intestinal tract and discard.

3.Chop lobster meat finely and stir through mayonnaise, along with chives and chervil. Season.

4.Using bread knife, remove one long side of crust of bread. Cut 4 long slices, each 1.5cm thick. Remove all crusts and use rolling pin to slightly flatten.

5.Butter each long slice of bread, then spread on lobster filling, leaving a 2cm edge on one end of slice. Roll up bread from other end and press edge to seal. You should have a long roll shape.

6.Slice each bread roll into 6 pieces to create pinwheels. Arrange on platter or pretty cakestand, like we did.