Food Network: Tomato and Lobster Salad with Avocado Relish and Shellfish Aioli

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Tomato and Lobster Salad with Avocado Relish and Shellfish Aioli
Recipe courtesy Coronado Farmers Market, San Diego, CA

Ingredients
Aioli:
2 quarts lobster stock made by simmering lobster bodies and white Mire Poix in
water for 45 minutes then strain.
1 egg yolk*
4 tablespoons canola oil
Salt and pepper
4 small vine ripe tomatoes with stem, peeled and sliced
2 (1 1/4 pound) lobsters, cooked and removed from the shell intact
1 avocado
1 tablespoon extra virgin olive oil
1 lemon, zested and juiced

4 basil leaves, sliced
1 shallot, minced
Sea salt and black pepper

Directions
To make aioli, reduce stock down to 2 tablespoons and
cool. In a mixing bowl combine yolk and stock with a whip, season with salt and
pepper. While mixing, slowly add the oil in a steady stream until fully
incorporated being careful not to add the oil to fast. Taste and adjust seasoning,
reserve.
For the salad cut tomatoes in half widthwise, cut bottom flat so that the tomato
will stand upright. Slice lobster into bite size pieces and lay out on a sheet
pan. Remove avocado skin and stone, slice into 1/8-inch slices. Lay avocado out on
a sheet pan. Drizzle with extra virgin olive oil, lemon juice and sprinkle with

teaspoon zest, basil, shallot, salt and pepper.
Place a spoonful of aioli in the middle of each plate. Place tomato button in
center of aioli, top with 3 to 4 slices of avocado and then 1/4 of the lobster.
Place top of tomato on top so that it is reassembled. Garnish with baby greens and
serve.

Directions
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due
to the slight risk of Salmonella or other food-borne illness. To reduce this risk,
we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs
with intact shells, and avoid contact between the yolks or whites and the shell.

Directions
This recipe was provided by professional chefs and has
been scaled down from a bulk recipe provided by a restaurant. The FN chefs have
not tested this recipe, in the proportions indicated, and therefore, we cannot
make any representation as to the results.