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Tomato and Lobster Salad with Avocado Relish and Shellfish Aioli Recipe

Tomato and Lobster Salad with Avocado Relish and Shellfish Aioli Recipe

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Tomato and Lobster Salad with Avocado Relish and Shellfish Aioli

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Ingredients:

Serving

2 quarts lobster stock made by simmering lobster bodies and white mire poix in water for 45 minutes then strain.
1 egg yolk
4 tbsp canola oil
salt and pepper
4 small vine ripe tomatoes with stem, peeled and sliced
2 (1 1/4 lb) lobsters, cooked and removed from the shell intact
1 avocado
1 tbsp extra virgin olive oil
1 lemon , zested and juiced
4 basil leaves, sliced
1 shallot, minced
sea salt and black pepper

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	478.53 Kcal (2004 kJ)
Calories from fat	257.49 Kcal
		% Daily Value*
Total Fat	28.61g	44%
Cholesterol	371.98mg	124%
Sodium	1124.83mg	47%
Potassium	893.79mg	19%
Total Carbs	10.63g	4%
Sugars	3.14g	13%
Dietary Fiber	4.79g	19%
Protein	46.5g	93%
Vitamin C	15mg	25%
Iron	1.2mg	6%
Calcium	244.7mg	24%

Amount Per 100 g
Calories	137.43 Kcal (575 kJ)
Calories from fat	73.95 Kcal
		% Daily Value*
Total Fat	8.22g	44%
Cholesterol	106.83mg	124%
Sodium	323.04mg	47%
Potassium	256.69mg	19%
Total Carbs	3.05g	4%
Sugars	0.9g	13%
Dietary Fiber	1.37g	19%
Protein	13.36g	93%
Vitamin C	4.3mg	25%
Iron	0.3mg	6%
Calcium	70.3mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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