Todays Lobster Recipe - Lobster Cocktail

Chilled Lobster Cocktail With White Truffle-lemon Aioli, Mache And Tomato Confit

         Ingredients

• 2 egg yolks
• Juice of 1 lemon
• 1 1/4 cups olive oil
• 2 ounces white truffle oil
• Salt and white pepper to taste
• 3 cups of tomato filets (peeled, seeded and cut into long thin leaf-like segments)
• 1 1/2 tablespoons chopped fines herbes (fresh)
• 4- 1 1/2 pound fresh  lobsters, cooked and all meat reserved
• 1 tablespoon chopped tarragon
• 1 tablespoon chopped chives
• 1/4 cup brunoise of celery
• 1/4 cup finely chopped red onion
• 1/8 pound mache
  
  How to cook  this lobster recipe:
  
  • 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.
  • TOMATO CONFIT: Preheat the oven to 325ºF. In a shallow casserole dish, place tomato filets, 1/4 cup remaining olive oil, fines herbes and 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 ready to assemble cocktail.
  • ASEEMBLE COCKTAIL: Chop lobster tails 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.
    Lobster Chowder Serving two
     Lobster chowder is made with heavy cream, real butter,
    fresh herbs, grade A potatoes and plenty of sweet Maine lobster meat.