LOBSTER CAKES WITH LEMON AIOLI AND BACON FRISEE SALAD

LOBSTER CAKES WITH LEMON AIOLI AND BACON FRISEE SALAD

Recipe courtesy Tyler Florence

 

Yield: serves 2-4

Time: 50 minutes

 

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

 

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).

 

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.