Tomato and Lobster Salad with Avocado Relish and Shellfish 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
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.*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.
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.