- 01
To make the mayonnaise by hand, place the egg yolk, the mustard, and the tarragon in a bowl and whisk until well combined.
- 02
While constantly whisking, drizzle the olive oil into the bowl. The mixture should be well combined all the time, so stop pouring in the oil occasionally to check if it is.
- 03
When half the oil has been incorporated, add a teaspoon of lemon juice. And from now on, switch between adding the lemon juice and the olive oil, whisking until both are incorporated.
- 04
Now, blend in the ice water and season with salt, pepper, and cayenne to taste.
- 05
Transfer into a container, cover, and store in the refrigerator, where it will keep for up to 3 days.
- 06
If you're using live lobsters, steam them first. Choose a large and tall pot that will comfortably fit the lobsters in a way that the bottom of it is visible.
- 07
Pour 1 inch (2.5 cm) of salt water into the pot. Position a steaming rack inside the pot. The rack should be positioned so that when lobsters steam and release liquid, they do not end up sitting in it, so high enough from the bottom.
- 08
Set the heat to high and close the pot with a lid so it fills with steam. Once it's steaming, place the lobsters into the rack and firmly cover the pot with a lid.
- 09
1 pound (450g) lobsters typically take about 10 minutes to steam. Also, add 2 minutes for every extra 1/4 lbs (110g). When half the steaming time has passed, quickly rearrange the lobster using tongs and cover the pot with a lid.
- 10
After the recommended steaming time has passed, check if the lobster is done by taking one lobster and breaking open the place where the carapace meets the tail. If steamed correctly, the meat should be creamy white with no translucency. If that's not so, let the lobsters steam for a little longer.
- 11
When finally done, let the lobsters cool. With a cleaver, crack open the shell and take out the meat from the claws, knuckles, and tails.
- 12
Take out the cartilage and the intestine from the claws and from the tails. Cut the lobster meat into 1/2" (1.25 cm) pieces. If desired, you can take out all the meat from the lobster or freeze the leftovers for making soup or broth.
- 13
Put the cucumbers into a colander and let them sit in there for 5 minutes minimum to drain any liquid.
- 14
Mix together the lobster, the cucumber, and the mayonnaise. If the salad is served within the hour, also add the scallions. If not, add the scallions 30 minutes before serving. Season the salad with salt and pepper to taste. Wrap with plastic wrap and refrigerate for a minimum of 30 minutes prior to serving.
- 15
When it's time to serve, place a large, heavy pan over medium-low heat.
- 16
Spread both sides of each bun with a light coating of butter. Put them in the pan and cook until golden brown, about 2 minutes per side.
- 17
Once the buns are ready, divide the chilled lobster salad between them.
- 18
Place each on its own paper or china plate, then add potato chips and pickles to it.
- 19
Serve while the salad is still cold and the buns are warm and crisp.