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Lobster Tails with Homemade Lemon Mayo

These lobster tails are served with a gorgeous homemade lemon mayo - perfect for a special low carb appetizer to share!
Course Appetizer, Salad
Cuisine American
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2
Calories 609kcal
Author Georgina from


  • 2 raw lobster tails
  • 1 lemon zest from all and juice from half
  • 1 egg yolk
  • ½ tsp Dijon mustard
  • 4 fl oz olive oil
  • salt and black pepper
  • assorted salad leaves


  • Bring a large pan of water to the boil and add the lobster tails. Cook for around 6 minutes or until the shells are red and the flesh is opaque. Remove from the water and let cool.
  • To make the mayo, whisk together the egg yolk, mustard and one teaspoon of the lemon juice.
  • Slowly add the olive oil to the egg mixture, a few drops at a time, until all the oil has been incorporated and a mayonnaise has formed.
  • Stir in the lemon zest and the remaining lemon juice. Test for seasoning and add salt and pepper if necessary.
  • Arrange salad leaves on a serving plate. Remove the lobster flesh from the shell and chop. Place the lobster on the leaves and garnish with the lemon mayo.


2g net carbs per serving, not including salad leaves


Calories: 609kcal | Carbohydrates: 2g | Protein: 12g | Fat: 62g | Saturated Fat: 9g | Cholesterol: 178mg | Sodium: 287mg | Potassium: 163mg | Fiber: 0.01g | Vitamin A: 130IU | Vitamin C: 14.3mg | Calcium: 72mg | Iron: 0.9mg