Norwegian Lobster with Potato and Sour Cream Salad

Ingredients

 * 3	x	 egg yolks, small
 * 1	tbl	White wine vinegar
 * 1	tsp	Lemon juice
 * 1	tsp	 ground mustard
 * Sea salt and fresh ground black pepper
 * 150	ml	 olive oil, (1/4 pint)
 * 290	ml	salad oil, (1/2pint)
 * 1	pch	 sugar
 * 450	gm	 potatoes, (1lb)
 * 6	x	onions,
 * 150	ml	Mayonnaise, (1/4 pint)
 * 4	tbl	Sour cream
 * 3	tbl  fresh chives

Directions

 * Mix the yolks with the vinegar at the start and leave for 5-10 minutes stirring.
 * Then whisk the yolks with some salt and the mustard, beating all the time, until half the oil is used.
 * Then, add the lemon juice and continue to pour and whisk oil in.
 * Boil the potatoes in their skins in salted water.
 * Refresh immediately into ice water peel the skins and slice into thin rounds.
 * Add the sliced spring onions to the mayonnaise and sour cream and season with salt and fresh ground black pepper.
 * Add the sliced potatoes.
 * Finally add the chives and fold in.
 * Pop the lobster into a large pan of boiling salted water.
 * You should cook lobster for about 10-15 minutes up to 1.5 lb and 15 to 20 minutes up to 2.5 lb.
 * Do not boil hard.
 * Cut the bugger in half.
 * Sever the body into two a sections.
 * Remove the stomach from the body, the intestine , clean out.
 * To serve,add chopped red chilli and a couple of cloves of garlic
 * Crushed to the original mayo mix and placed a dollop in the space left by the removal of the stomach.