Lobsters chill on ice. (Bret Hartman / For The Times / May 23, 2013)

 <div itemscope itemtype="http://schema.org/Recipe">
<meta itemprop="image" content="http://www.trbimg.com/img-51a8ccf8/turbine/la-fo-master-class-rec1-20130601/187/16x9"><meta itemprop="name" content="Recipe: Classic lobster rolls">

<meta itemprop="cookTime" content="PT1H">About 1 hour</meta>
<span itemprop="recipeYield">4 servings</span>
Homemade mayonnaise

<span itemprop="ingredients">3 egg yolks</span>

<span itemprop="ingredients">1 tablespoon Dijon mustard</span>

<span itemprop="ingredients">2 tablespoons lemon juice</span>

<span itemprop="ingredients">2 jiggers hot sauce, preferably Tabasco</span>

<span itemprop="ingredients">About 2¼ teaspoons (7 grams) kosher salt</span>

<span itemprop="ingredients">2 1/2 cups (500 grams) vegetable oil</span>

<span itemprop="ingredients">2 tablespoons water, or as needed</span>

<span itemprop="recipeInstructions">Place the egg yolks, mustard, lemon juice, hot sauce and salt in a large, deep jar or similar container. Using an immersion blender, combine the ingredients. With the blender running, slowly drizzle the oil down the side of the container. Once the mayonnaise has started to emulsify, you can add the oil a little faster. If the mayonnaise thickens too much, add a little water to thin it until it will accept all of the oil. This makes about 3 cups mayonnaise; the mayonnaise will keep, covered and refrigerated, at least a week.</span>

Lobster rolls

4 small (about 1¼ pounds each) lobsters

<span itemprop="ingredients">Sea salt</span>

<span itemprop="ingredients">Champagne or white wine vinegar</span>

<span itemprop="ingredients">Homemade mayonnaise</span>

<span itemprop="ingredients">Espelette or cayenne pepper, to taste</span>