Recipe

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• 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

• 1 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.
• 2 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.
• 3 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.
• 4 *RAW EGG WARNING
• 5 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.
• 6 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.