Tomato And Lobster Salad With Avocado Relish And Shellfish Aioli
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
39
Spice
54
Sweetness
62
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
To make aioli, reduce stock down to 2 tablespoons and cool
2
In a mixing bowl combine yolk and stock with a whip, season with salt and pepper
3
While mixing, slowly add the oil in a steady stream until fully incorporated being careful not to add the oil to fast
4
Taste and adjust seasoning, reserve
5
For the salad cut tomatoes in half widthwise, cut bottom flat so that the tomato will stand upright
6
Slice lobster into bite size pieces and lay out on a sheet pan
7
Remove avocado skin and stone, slice into 1/8-inch slices
8
Lay avocado out on a sheet pan
9
Drizzle with extra virgin olive oil, lemon juice and sprinkle with teaspoon zest, basil, shallot, salt and pepper
10
Place a spoonful of aioli in the middle of each plate
11
Place tomato button in center of aioli, top with 3 to 4 slices of avocado and then 1/4 of the lobster
12
Place top of tomato on top so that it is reassembled
13
Garnish with baby greens and serve