LOBSTER CAKES WITH LEMON AIOLI AND BACON FRISEE SALAD

LOBSTER CAKES WITH LEMON AIOLI AND BACON FRISEE SALAD 051009-tyler_florence_lobster 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.

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