Court bouillon cooked lobster roll with espelette chili

Preparation time: 30 min

• For the preparations
  Cut the carrot, the onion and 1.5 of the celeriac in big cubes.In a big pot of cold water, add the cutted vegetables and the salt. Bring it to boil, put the lobster and cook it for 10 minutes. Refresh it in a ice bath.Dice the rest of the celeriac finely, peel, empty and dice the cucumber very finely.Chop the herbs.
• For the lobster roll
  Remove the flesh of the lobster and dice it.In a bowl, wisk the mustard, the egg yolk, salt and pepper. Montez it by adding the ol gently. Finish the mayo with the vinegar.In a bowl, mix all the ingrédients with the mayo.Spred some butter on the inside of the bread and grill it in a dry hot pan.Garnish it generously with the lobster mix, and top it with the Espelette chili.