LOBSTER CAKES WITH LEMON AIOLI AND BACON FRISEE SALAD
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.