Lobster Roll With Lime Aioli And Artichokes

Recipe Ingredients

		Lime Aioli
5		Egg yolks - at room temperature (large)
6		Garlic cloves - peeled, pressed
1/3 teaspoon	1.7ml	Salt
		Juice of one lemon - strained
1 cup	237ml	Vegetable or very light olive oil
4 tablespoons	60ml	Warm water
		Freshly ground white pepper - to taste
		Zest of one lime
		Remainder Of Dish
4		Pitas
4 tablespoons	60ml	Unsalted butter - softened
8		Boston lettuce leaves - washed, dried
		Lime Aioli - (recipe above)
8 oz	227g	Cooked lobster meat - coarsely chopped
1/2 cup	55g / 1.9oz	Finely chopped celery
8		Marinated artichoke hearts - drained, quartered
2 tablespoons	30ml	Coarsely chopped fresh dill - (optional)
4 teaspoons	20ml	Finely chopped fresh chives

Recipe Instructions

Preparation for Lime Aioli: Mix the egg yolks, garlic, salt and lemon juice by hand or in a blender or food processor until thick and creamy. Slowly drizzle one-third of the oil into the garlic/yolk mixture, blending all the while, until the sauce thickens.

Gradually add the remaining oil until all is incorporated and the sauce is quite thick. Thin the mixture with warm water, if necessary. Correct the seasoning, adding more salt or lemon juice and a little pepper. Add the finely grated zest of one lime.

Preparation for the Remainder of the Dish: Spread butter on the inside of the pitas. Lay two lettuce leaves over the butter.

In a small bowl, combine the aioli, lobster, celery, artichoke hearts and dill. Fill the pitas with the lobster mixture. Garnish with chives.

Serves 4.

Source:
Home & Garden TV -- Home Grown Cooking - Episode 144

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.