| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats |
|
Garden2 |
4 |
servings |
INGREDIENTS
|
|
=== LIME AIOLI === |
| 5 |
lg |
Egg yolks; at room temperature |
| 6 |
|
Garlic cloves; peeled, pressed |
| 1/3 |
ts |
Salt |
|
|
Juice of one lemon; strained |
| 1 |
c |
Vegetable or very light olive oil |
| 4 |
tb |
Warm water |
|
|
Freshly ground white pepper; to taste |
|
|
Zest of one lime |
|
|
=== REMAINDER OF DISH === |
| 4 |
|
Pitas |
| 4 |
tb |
Unsalted butter; softened |
| 8 |
|
Boston lettuce leaves; washed, dried |
|
|
Lime Aioli; (recipe above) |
| 8 |
oz |
Cooked lobster meat; coarsely chopped |
| 1/2 |
c |
Finely chopped celery |
| 8 |
|
Marinated artichoke hearts; drained, quartered |
| 2 |
tb |
Coarsely chopped fresh dill; (optional) |
| 4 |
ts |
Finely chopped fresh chives |
INSTRUCTIONS
Preparation for Lime Aioli: Mix the egg yolks, garlic, salt and lemon juice
by hand or in a blender or food processor until thick and creamy. Slowly
drizzle one-third of the oil into the garlic/yolk mixture, blending all the
while, until the sauce thickens. Gradually add the remaining oil until all
is incorporated and the sauce is quite thick. Thin the mixture with warm
water, if necessary. Correct the seasoning, adding more salt or lemon juice
and a little pepper. Add the finely grated zest of one lime. Preparation
for the Remainder of the Dish: Spread butter on the inside of the pitas.
Lay two lettuce leaves over the butter. In a small bowl, combine the aioli,
lobster, celery, artichoke hearts and dill. Fill the pitas with the lobster
mixture. Garnish with chives. Serves 4.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 144
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”