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Aioli:
4 roasted garlic cloves
1 large egg yolk*
2 teaspoons fresh lemon juice
1/3 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
Salt and freshly ground black pepper
For assembly:
1 pound cooked lobster meat, preferably Maine lobsters
1/2 pound melted butter
8 slices country white bread, toasted
Pea Aioli
8 slices applewood smoked bacon, cooked
12 oven-roasted tomatoes
1/2 cup pea sprouts
1 1/2 avocados, sliced
Aioli:
Mash garlic into a paste. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. Whisk in garlic paste and season with salt and pepper, to taste. If the aioli is too thick, whisk in 1 or 2 drops of water.
Assembly:
Warm lobster in melted butter and set aside. Toast white bread. Smear with aioli. Layer bacon, lobster, tomatoes, sprouts and avocado.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
*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.
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