| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats |
|
Garden2 |
4 |
Servings |
INGREDIENTS
|
|
=== LIME AIOLI === |
| 5 |
|
Egg yolks, at room |
|
|
temperature |
| 6 |
|
Garlic cloves, peeled |
|
|
pressed |
| 1/3 |
t |
Salt |
|
|
Juice of one lemon, strained |
| 1 |
c |
Vegetable or very light |
|
|
olive oil |
| 4 |
T |
Warm water |
|
|
Freshly ground white pepper |
|
|
to taste |
|
|
Zest of one lime |
|
|
=== REMAINDER OF DISH === |
| 4 |
|
Pitas |
| 4 |
T |
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 |
T |
Coarsely chopped fresh dill |
|
|
optional |
| 4 |
t |
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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