Chilled Lobster Cocktail with White Truffle-Lemon Aioli, Mache and Tomato Confit

Ingredients

• 2 egg yolks*
• 1 lemon, juiced
• 2 ounces white truffle oil
• 1 1/4 cups olive oil
• Salt and white pepper
• 3 cups tomato concasse (peeled, seeded and cut into long thin leaf-like segments)
• 1 1/2 tablespoons chopped fresh fines herbes
• 4 (1 1/2 pound) lobsters, cooked and all meat reserved
• 1 tablespoon chopped tarragon
• 1 tablespoon chopped chives
• 1/4 cup celery, brunoise
• 1/4 cup finely chopped red onion
• 1/8 pound mache

Directions

Lemon-truffle aioli: Place egg yolks and lemon juice in the bowl of a food processor. While machine is running, add truffle oil and 1 cup of the olive oil in a steady stream, until incorporated and emulsified. Season with salt and pepper and refrigerate until ready to assemble salad.

Preheat the oven to 325 degrees F.

In a shallow casserole dish, place tomato concasse, 1/4 cup remaining olive oil, fines herbes, salt, and pepper, to taste, in a shallow casserole dish. Toss to mix well, cover and bake for 40 minutes. Cool mixture then refrigerate until cold until ready to assemble cocktail.

Assemble cocktail: Chop lobster meat into bite-size pieces and place in a large bowl with aioli, tarragon, chives, celery and onion and stir gently to thoroughly combine. Season with salt and pepper to taste. In a martini glass, ladle about 1/3 cup of tomato confit into bottom of glass, top this with a small amount of mache, and divide lobster salad between glasses. Garnish decoratively with a small amount of mache and serve immediately.