Chilled Lobster Cocktail With White Truffle-Lemon Aioli

Recipe Ingredients

2		Egg yolks
1		Lemon - juiced
2 oz	56g	White truffle oil
1 1/4 cups	296ml	Olive oil
		Salt - to taste
		Freshly-ground white pepper - to taste
3 cups	187g / 6.6oz	Tomato concasse - (peeled, seeded
		And cut into long thin leaf-like segments)
1 1/2 tablespoons	22ml	Chopped fresh fines herbes
4		Lobsters - (1 1/2 lbs ea) - cooked, and
		All meat reserved
1 tablespoon	15ml	Chopped tarragon
1 tablespoon	15ml	Chopped chives
1/4 cup	27g / 1oz	Celery brunoise
1/4 cup	15g / 0.5oz	Finely-chopped red onion
1/8 lb	56g / 2oz	Mache

Recipe Instructions

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.

Preheat the oven to 325 degrees. In a shallow casserole dish, place tomato concasse, 1/4 cup remaining olive oil, fines herbes, salt, and pepper, to taste. Toss to mix well, cover and bake for 40 minutes. Cool mixture then refrigerate until cold until ready to assemble cocktail.

Assemble cocktail: Chop lobster meat 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.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A09) - from the - TV FOOD NETWORK

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