Darren's best 70s dish
To make the Mayonnaise:
Place the egg yolk, lemon juice and mustard into a bowl, season with salt and pepper, start to slowly whisk in the olive oil and the hazelnut oil to form a mayonnaise, add the ketchup and the Tabasco sauce and thin down with a little hot water if necessary.
To cook the lobster and prawns:
Bring all the ingredients for the court bouillon to a boil.
Add the labster and cook until it change colour and is cooked.
Add the prawns and allow the water to come back to a boil.
Remove from heat, place a lid on and leave it to cool down.
Dress the ingredients with the olive oil and lemon mix, season with salt and freshly ground black pepper, place in a martini glass and drizzle with the mayonnaise, sprinkle with cayenne pepper and serve with half a lemon.
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