We’ve had so much great seafood in France, and here in California, but I’ve never done anything with lobster. My husband grew up on the East Coast and gave this recipe his seal of approval.
Recipe from Truffle Shuffle. Serves two.
Ingredients
½ lb Lobster meat, cooked
1 Shallot
1 Whole egg
2 Egg yolks
1 ½ tsp Dijon mustard
1 tsp Champagne vinegar
1 Lemon, zested
1 cup Grapeseed oil
1 oz Truffle carpaccio
2 Brioche hotdog buns
1 oz Butter
Balinese Truffle salt
Caviar (optional) Truffle Shuffle White cheddar kettle corn (optional)
Instructions
Peel the shallot and finely mince 1 Tbs; put into medium mixing bowl
Add the whole egg, egg yolks, vinegar, mustard, lemon zest, and a pinch of Balinese truffle salt to the bowl and whisk to combine.
Very slowly drizzle in the grapeseed oil while whisking to create the aioli. Start with a small amount and wait until it is incorporated before adding more.
Chop half the truffle carpaccio and add it to the aioli, then taste and adjust seasoning with Balinese truffle salt.
Add the lobster meat to the aioli and gently mix to combine.
Heat a nonstick pan over medium heat, add the butter and heat until a bit foamy.
Carefully cut off the very top and bottom of buns to provide flat surfaces for toasting. Add the brioche buns to the pan and toast both sides.
To plate, split the lobster salad evenly between buns, sprinkle with a little lemon juice and enjoy! If using caviar, add now. Best with a bag of Truffle Shuffle white cheddar kettle corn if you have it.
Note: In this post, I have used a Truffle Shuffle SF recipe, their products and their photos.
Truffle Shuffle SF