| 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.
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