Lobster Pinwheels

Directions

1. 1
   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.
2. 2
   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.
3. 3
   Chop lobster meat finely. Stir into mayonnaise with chives and chervil. Season with salt and white pepper.
4. 4
   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.
5. 5
   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.
6. 6
   Slice each bread roll into 6 pieces to create pinwheels. Arrange on platter.