Lobster Salad with Walnut Aïoli

Yield:

Makes 6 servings

Recipe from


Ingredients

2 slices stale bread, crusts removed
1/2 cup water
1/2 cup walnuts
2 garlic cloves, crushed
2 tablespoons sour cream
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 pounds cooked lobster tails, shelled and cut into chunks*
6 leaves Bibb lettuce
Garnish: chili oil, lemon wedges, fresh thyme

Preparation

Place bread slices in a shallow dish; cover with water. Let stand 1 minute or until bread soaks up water; squeeze excess water from bread.

Pulse walnuts in a food processor just until finely ground. Add bread, garlic, and sour cream; pulse until blended. With processor running, slowly add vinegar and oil through food chute. Combine walnut mixture, salt, pepper, and lobster in a large bowl.

Place 1/2 cup lobster mixture in the center of each lettuce leaf. Garnish, if desired.

*Cook 3, whole 1-pound lobsters and garnish each plate with claw meat.

Note:

July 2004