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Preparation:
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Steam lobster for 15-17 minutes depending on size.
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Let cool.
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Remove tail and claw meat, keeping it in tack.
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Slice tail meat into medallions about 1/4 to 1/3 inch thick.
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Fry bacon slices until crisp.
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While lobster is steaming and the bacon is frying, make aioli.
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Any recipe will do, just chiffonade (cut into thin strips) 4-6 big leaves of basil and finely chop a clove or two of garlic and add to recipe at the end.
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Slice heirloom tomatoes.
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I like to use different types but any kind of tomato will do.
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If using, fry quail eggs, making sure not to over cook.
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The yolk should be just set and very runny.
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Plating:
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Place a small dollop of aioli in the middle of the plate.
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This will act like a bit of glue.
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Top with a slice of tomato, a slice of tail meat, two strips of bacon, and some aioli.
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Sprinkle with freshly ground pepper.
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Repeat a second layer.
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Top with fried quail egg, if using.
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There are always leftover ingredients.
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I bring them to the table and let people recreate the dish on their own or combine them later to make a BLT salad.
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Note: Sorry about the quantities using whole.
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Tasty Kitchen requires you to put something in each box.
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Arg.
