Per­fect Aioli

(serves 4 with steamed lob­sters and baguette slices to dip)

1 1/2 c. mayonnaise
3 cloves gar­lic, minced
juice 1/2 lemon
zest of 1 lemon
loads of fresh black pepper

Sim­ply mix all and let sit for a cou­ple of hours, cov­ered, in the fridge. Serve with the lob­ster, plen­ty of bread, and a plat­ter of thick-sliced toma­toes dot­ted with pesto. Sum­mer on a plate, full stop.