- 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
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.
* 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. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.