Flavoring mayonnaise for lobster

Thanks, everyone, for all the good ideas. I like the idea of offering some options!

Use whatever you like (above) in the mayo. If you want it to have a pink-rosey color like the lobster shells, add in a bit of carrot juice !

IMHO..Lobster is best served with clarified butter.
If you're steaming it...add a 1/2 tsp of vanilla to the steaming water as a back note for the lobster. I know this doesn't answer your question---But I like classic lobster.

If you have a few little dipping bowls (Japaneese style like you'd get at tempanyaki place). You could both..or three. A ginger, mustard, soy sauce; a Flavored mayo; and clarified butter.

IMHO..Lobster is best served with clarified butter.
If you're steaming it...add a 1/2 tsp of vanilla to the steaming water as a back note for the lobster. I know this doesn't answer your question---But I like classic lobster.

If you have a few little dipping bowls (Japaneese style like you'd get at tempanyaki place). You could both..or three. A ginger, mustard, soy sauce; a Flavored mayo; and clarified butter.

You could do it either way. Saffron disolved in bouillon brings out a nice color. But it's fine in the mayo if you are making it from scratch. I don't know all the details of the recipe so.... And yes, happy holidays back to you as well.

Saffron works for me with lobster.

Lobster is so neutral that I think you could use any fresh herb or a combination. Just taste as you go. My own choice of herbs would depend on what I had in mind for the sides.

I like fresh basil in mayo and would use the lemon juice rather than the vinegar in your recipe.

I agree with cookbookchick, I add lemon zest and tarragon often to flavor the mayo.

Maybe a little fresh tarragon?