Time: 50 minutes

Serves: 2-4

  • 1 pound fresh lobster meat, picked into large lumps (or 2 whole poached tails)
  • 1 egg white
  • 2 slices fresh white bread
  • 1/4 cup mayonnaise
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 4 slices bacon, cut into lardons
  • 1 head of frisee, torn
  • 1 lemon, cut in half
LEMON AIOLI:
  • 1 tablespoon whole-grain mustard
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • ½ clove garlice, minced
  • 1 tablespoon lemon juice
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • Combine ingredients in a blender and process until smooth and creamy.  Refrigerate until ready to serve.

LOBSTER CAKES WITH LEMON AIOLI AND BACON FRISEE SALAD

Recipe courtesy Tyler Florence 051009-tyler_florence_lobster Remove crusts from bread and process in a food processor until you have coarse crumbs.  In a large mixing bowl combine lobster, egg white, crumbs and moyonnaise.  Season and stir to combine.  The mixture should just hold together in a ball in the palm of your hand.  Form into crab cakes and fry in hot oil over medium heat in a non-stick pan. Cook bacon in a hot pan over medium heat until crispy – about 8-10 minutes.  Toss warm bacon together with torn frisee.  Drizzle with a little olive oil, a squeeze of lemon juice and season with salt and pepper.  Serve lobster cakes topped with salad and Lemon Aioli (recipe follows).

Edited: August 4th, 2009