Lobster Pinwheels - cooking recipe

Ingredients

1 None egg yolk
1 1/2 tsp Dijon mustard
1 tbsp lemon juice
1/3 cup vegetable oil
1 1/2 lbs cooked lobster (yields 2 1/2 oz tail meat)
12 None fresh chives, finely chopped
None None Handful fresh chervil, chopped
1 None uncut loaf white or whole wheat bread (about 1 3/4 lbs)
2 tbsp butter, softened

Preparation

Place egg yolk, mustard, lemon juice and a pinch of salt in medium bowl and whisk until combined. Gradually add oil, whisking until mayonnaise is thick and pale. Season to taste.
Remove lobster meat by twisting off lobster head and discarding. With kitchen scissors, cut away underside of tail to remove meat from tail. Remove intestinal tract and discard.
Chop lobster meat finely. Stir into mayonnaise with chives and chervil. Season with salt and white pepper.
Using a bread knife, remove one long side of crust of bread. Cut 4 long slices, each 1/2 inch thick. Remove all crusts and use rolling pin to slightly flatten.
Butter each long slice of bread. Spread on lobster filling, leaving a 3/4 inch edge on one end of slice. Roll up bread from other end and press edge to seal. You should have a long roll shape.
Slice each bread roll into 6 pieces to create pinwheels. Arrange on platter.