Method

1. To make the mayonnaise, using a whisk combine the egg yolk with the Dijon mustard until it emulsifies. Then, slowly incorporate both oils, whisking continually. Add in the white vinegar and season to taste with Salt. In a small food processor, add the Kefir Lime leaves and small amount of the mayonnaise. Blitz for about 5 minutes, scraping down the mayonnaise from the sides. Sieve the blitzed mayonnaise and combine with the remainder of the mayonnaise. You can use more leaves for a tangier lime mayonnaise.
2. To cook the lobster tails, place them in a steamer over rapidly boiling water and steam the tails until the they are pink and the meat opaque \/ pinkish white.
3. Remove the tails and run under cold water until cool. Remove the meat from the tails by cutting down the length of the\runderside of shells with scissors, peeling back the underside sell and gently remove the flesh. Dice the meat into your\rdesired size.
4. Transfer the flesh into a bowl, add the chives and the shredded lettuce. Add the Lime mayonnaise to your desired consistency and season with salt and pepper.
5. Cut the rolls across the top lengthways and fill them up with your Lobster Mayonnaise. Squeeze over some fresh lime to\rtaste and garnish with more chives and shredded lettuce