- 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
- 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
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.
Warm lobster in melted butter and set aside. Toast white bread. Smear with aioli. Layer bacon, lobster, tomatoes, sprouts and avocado.
* 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.