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, whisking constantly 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.