Serves 6-8 as an entree

Clean

Remove the meat from the lobster tail and body and then trim off the legs.

Make the aioli

Use a blender or food processor to combine the egg yolks, whole egg, vinegar, lemon juice and zest, crushed garlic and a pinch of salt and pepper. While blending, slowly add the extra virgin olive oil in a steady drizzle to make it thick and creamy.

Assemble

Wash and shred the lettuce and slice the cucumber. Assemble the ingredients together in your nicest glass and dollop lemon aioli to serve.