Behind the Recipes
Lobster Salad by Chef Domenic Chiaromonte
Makes 4 servings
INGREDIENTS:
13.4 oz. lobster meat (claws left whole)
1/2 small red onion fine dice
1 stock green onion fine dice
1/2 small red pepper fine dice
Serrano ham small dice
1/2 tsp. Dijon
1 tsp. green tea liquor
3 tbsp. sake aioli (recipe to follow)
Aioli Ingredients:
2 egg yolks
1/2 tsp. salt
1/2 tsp. mustard powder
6 tsp. lemon juice
2 tsp. sake
1/2 tsp. garlic minced
Pinch cayenne pepper
1 cup grapeseed oil
PREPARATION:
For Salad:
1. Place all ingredients in a bowl and mix well
2. Season to taste
3. Place in fridge for three hours
For Aioli:
1. Whisk yolks, salt, mustard and lemon juice, whisk till fluffy
2. Add oil very slowly to incorporate
3. Add sake and garlic and cayenne, if too thick slowly, add warm water while whisking till desired consistency appears
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