Lobster baklava, pomegranate apples, sunflower seeds, mayonnaise sauce, chives |

Preparation time: 45 min

Preheat your Oven at 400 °F

• Setting up

  Finely chop the chives.

  Drain the lobster meat well, once it has been shelled or removed from its tin.

  Remove the lemon zest and juice.

  You can roast the sunflower seeds in a frying pan for a few minutes.

  Remove the seeds from the pomegranate.

  Trim bread if necessary.

• Homard salade

  Condiments

  In a bowl, combine lemon juice, some of the zest, sunflower seeds and pomegranate seeds.

  Salad

  Mix the condiments with the lobster meat and season with salt and pepper.

• Bread

  Lightly butter the loaves and bake for 2-3 minutes before topping.

• Mayonnaise

  Place the egg yolk, mustard and salt in a mixing bowl and whisk for a minute.

  Drizzle in the oils, whisking constantly, and once the emulsion has formed, add the vinegar. Season with salt and pepper, and finish by adding the chopped chives.

  Keep chilled in the bowl, and protect the mayonnaise with cling film.

• Plate assembly

  When ready to assemble, add two teaspoons of mayonnaise to the lobster salad.

  Place the lobster salad in your buns.

  Add a turn of the pepper mill and a drizzle of mayonnaise over the whole before closing.

  Sprinkle with remaining zest to finish.