Clean

Break down cooked lobster and remove digestive track. Cut meat into small (1-2 cm) chunks.

Aioli

Add Saffron to a tablespoon of boiling water. Set aside for 5 -10 minutes.

Put the egg yolks, mustard and lemon juice in a jug or a tall container with a pinch of salt. Blitz with a stick blender (or in a food processor) until smooth.

Slowly add grapeseed oil, a small drizzle at a time, keeping the blender on, until you get a thick, glossy mayonnaise.

Season with black pepper.

Stir in the saffron water to loosen the aioli and turn it a golden hue.

Assemble Montatidos

Place lobster meat in a bowl with zest of lemon, a tablespoon of Saffron aioli and then season to taste.

Toast slices of bread and cut them into 3cm sticks. Brush with olive oil.

Load lobster meat onto the bread, then sprinkle with chives and serve.