Lobster with Grilled Vegetables

Break out lobster tails and claws. Cut tails in half lengthwise, gut. Using a heavy kitchen knife, strike claws at the wide end so that the carapace is broken open. Drizzle lobster tails and claws with olive oil, sprinkle thyme evenly on top. Place everything in a cool place with the lid closed until ready to cook.

Clean asparagus spears and carrots, peel them. Clean the spring onions, chop the dark green. In boiling salted water, cook carrots for 6 minutes, asparagus for 2 minutes and spring onions for 30 seconds. Remove, rinse and drain very well on kitchen roll.

Place 2 slices of bacon on each surface, overlapping slightly. Place 2 spears each of asparagus, 2 carrots and 1 green onion on top of bacon slices and roll up tightly. Cover and set aside to cool.

Add egg and oil to a narrow, tall mixing bowl form. Blend with a hand blender to make a creamy mayo. Season heartily with tomato ketchup, horseradish, mustard, Worcestershire-Cayenne, cognac, gravy, yogurt, salt, orange juice, pepper, 1 pinch sugar and 2-3 dashes Tabasco.

Grill lobster claws on broiler at medium temperature for 5 min, lobster tails for 3-4 min, turning a few times to the other side, season with salt and season with pepper. Brush vegetable packets with oil, season with salt, season with pepper and grill on broiler for 4-5 min at high temperature. Arrange lobster tails and vegetable parcels on plates and garnish with the cocktail sauce.

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