Lobster with tarragon and caper remoulade

1.Meanwhile, to make remoulade; place egg yolks, mustard and lemon juice in bowl. Beat on high speed of electric mixer to combine.

2.While still beating, add oil a few drops at a time. When about half the oil has been added. Drizzle in the rest in a slow, steady stream until all the oil is combined and the mixture is pale-about 5 mins.

3.Add capers and tarragon; stir well to combine. Stir in water (add little more if mixture seems too thick) and season with salt and pepper to taste. Place in an airtight container and refrigerate until required.

4.To prepare lobsters; place live lobsters in the freezer for 45 mins to put them to sleep. This is the most humane way to deal with them.

5.Bring 3 large saucepans of salted water to the boil. Place 1 sleeping lobster in each pot of boiling water and cover with lid.

6.Bring back to a slow boil and cook gently for 17 mins. (Or cook lobsters one at a time in the same saucepan; no need to change the water). Remove from saucepan and plunge into iced water. Drain.

7.Once cool enough to handle, halve each lobster by placing the tip of a large knife into centre of the join where the tail meets the head. Push down and cut through tail. Turn the blade around and cut through head.

8.Remove tail flesh and waste tract. Cut tail shells from head and rinse. Cut tail meat into large chunks and place back into tail shells for decoration.

9.Serve with lemon and rocket dressed with lemon juice.