Chilled Lobster Cocktail with White Truffle-Lemon A

Name: Chilled Lobster Cocktail with White Truffle-Lemon Aioli, Mache and Tomato Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg yolks*; 1 lemon, juiced; 2 ounces white truffle oil; 1 1/4 cups olive oil; Salt and white pepper; 3 cups tomato concasse (peeled, seeded and cut into long thin leaf-like segments); 1 1/2 tablespoons chopped fresh fines herbes; 4 (1 1/2 pound) lobsters, cooked and all meat reserved; 1 tablespoon chopped tarragon; 1 tablespoon chopped chives; 1/4 cup celery, brunoise; 1/4 cup finely chopped red onion; 1/8 pound mache

Servings: persons

2 egg yolks*
1 lemon, juiced
2 ounces white truffle oil
1 1/4 cups olive oil
Salt and white pepper
3 cups tomato concasse (peeled, seeded and cut into long thin leaf-like segments)
1 1/2 tablespoons chopped fresh fines herbes
4 (1 1/2 pound) lobsters, cooked and all meat reserved
1 tablespoon chopped tarragon
1 tablespoon chopped chives
1/4 cup celery, brunoise
1/4 cup finely chopped red onion
1/8 pound mache

1
Lemon-truffle aioli: Place egg yolks and lemon juice in the bowl of a food processor.
2
While machine is running, add truffle oil and 1 cup of the olive oil in a steady stream, until incorporated and emulsified.
3
Season with salt and pepper and refrigerate until ready to assemble salad.
4
Preheat the oven to 325 degrees F.
5
In a shallow casserole dish, place tomato concasse, 1/4 cup remaining olive oil, fines herbes, salt, and pepper, to taste, in a shallow casserole dish.
6
Toss to mix well, cover and bake for 40 minutes.
7
Cool mixture then refrigerate until cold until ready to assemble cocktail.
8
Assemble cocktail: Chop lobster meat into bite-size pieces and place in a large bowl with aioli, tarragon, chives, celery and onion and stir gently to thoroughly combine.
9
Season with salt and pepper to taste.
10
In a martini glass, ladle about 1/3 cup of tomato confit into bottom of glass, top this with a small amount of mache, and divide lobster salad between glasses.
11
Garnish decoratively with a small amount of mache and serve immediately.

908

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 egg yolks*, 1 lemon, juiced, 2 ounces white truffle oil, 1 1/4 cups olive oil, and more.

Yes, Chilled Lobster Cocktail with White Truffle-Lemon Aioli, Mache and Tomato Confit falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilled Lobster Cocktail with White Truffle-Lemon Aioli, Mache and Tomato Confit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions