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1
To make aioli, reduce stock down to 2 tablespoons and cool.
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2
In a mixing bowl combine yolk and stock with a whip, season with salt and pepper.
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3
While mixing, slowly add the oil in a steady stream until fully incorporated being careful not to add the oil to fast.
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4
Taste and adjust seasoning, reserve.
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5
For the salad cut tomatoes in half widthwise, cut bottom flat so that the tomato will stand upright.
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6
Slice lobster into bite size pieces and lay out on a sheet pan.
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7
Remove avocado skin and stone, slice into 1/8-inch slices.
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8
Lay avocado out on a sheet pan.
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9
Drizzle with extra virgin olive oil, lemon juice and sprinkle with teaspoon zest, basil, shallot, salt and pepper.
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10
Place a spoonful of aioli in the middle of each plate.
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11
Place tomato button in center of aioli, top with 3 to 4 slices of avocado and then 1/4 of the lobster.
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12
Place top of tomato on top so that it is reassembled.
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13
Garnish with baby greens and serve.
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14
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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15
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
