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To make the mayonnaise, mix together the egg yolks and lemon juice. Slowly whisk in the oil until emulsified, season with salt to taste and set aside
To cook the lobster, combine all of the ingredients (except the lobsters) in a large saucepan and bring to the boil. Skewer the lobster and boil for 5 minutes
Refresh in iced water then remove the meat from the shell, being careful to keep it whole. Thinly slice the body meat, reserving the tail shell and head for decoration
For the rocket salad, marinate the spring onions in the wine for 10 minutes. Remove with a slotted spoon and place on kitchen paper to drain. Toss the rocket leaves in the olive oil and season with salt and pepper to taste
To serve, thinly slice the tomato and arrange on the serving plates. Add the rocket and spring onion and top with the sliced lobster. Pipe dots of the mayonnaise on one side of the salad and garnish with the reserved lobster tail and head