2 pounds freshly cooked, frozen or canned lobster meat, drained, picked over to remove all bits of shell and cartilage, and cut into ½-inch cubes
3 hard-cooked eggs, peeled and coarsely chopped
½ cup finely diced celery
¼ cup finely diced scallions, including 1 inch of the green tops
How To Cook:
MAYONNAISE:
1. First prepare the mayonnaise in the following fashion: Warm a large mixing bowl in hot water, dry it quickly but thoroughly, and drop in the egg yolks.
2. With a whisk or a rotary or electric beater, beat the yolks vigorously for about 2 minutes, until they thicken and cling to the beater. Stir in the vinegar, thyme, salt and white pepper.
3. Beat in ½ cup of the oil, ½ teaspoon at a time; make sure each addition is absorbed before adding more. By the time ½ cup of oil has been beaten in, the sauce should be the consistency of very thick cream.
4. Pour in the remaining oil in a slow, thin stream, beating constantly. Stir in the sour cream and lime juice, and taste for seasoning.
LOBSTER:
1. Just before serving, combine the lobster, eggs, celery and scallions in a large chilled bowl and toss them together lightly but thoroughly.
2. Then add the mayonnaise and turn the lobster mixture about with a spoon to coat the pieces evenly.
