|2 tbsp||mustard (divided)|
|150 ml||vegetable oil|
|4||hot dog buns|
Thinly slice endive. Roughly chop parsley. Cut celery crosswise into half-moons.
In a large saucepan, cook the lobster in salted boiling water for approx. 7 – 9 min. When the lobster is finished, it will separate from the shell. Dice into medium sized pieces.
In a large bowl, beat together egg yolk and half of the mustard. Slowly add a steady stream of oil while whisking constantly until a mayonnaise-like consistency is formed.
Now add the cognac, the rest of the mustard, lemon juice, salt, pepper, and ketchup. Whisk thoroughly until well incorporated.
In a separate large bowl, mix together the endive, parsley, celery, and lobster with the cocktail sauce. Season to taste with salt and pepper. Cut the hot dog buns lengthwise, but not all the way through. Fill the bun with lobster salad and garnish with parsley, if desired. Enjoy!