Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.There is nothing more delicious than fresh lobster served with home-made mayo.
1 small lobster per person
3 organic free-range egg yolks
2tsp Dijon mustard
The juice of one lemon
Sea salt and freshly ground black pepper
200ml/7fl oz extra-virgin olive oil
Plunge the live lobsters into boiling, well-salted water and cook for eight minutes. Remove and allow to cool slightly. Lay shell-side down on a chopping board and cut through the middle lengthwise and arrange on a serving plate. You can use a claw cracker or a rolling pin to gently but firmly crack the claws.
Whizz the egg yolks, lemon juice, mustard, salt and pepper in a food processor briefly, then pour the olive oil slowly through the funnel in a fine stream until it is all incorporated and the mayo is emulsified. Serve with the lobster.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments