Aioli is basically a French mayonnaise made with a powerful amount of fresh garlic and is a great complement for seafood and vegetables.
Lime Aioli
Ingredients:
5 large egg yolks, at room temperature
6 garlic cloves, peeled and pressed
1/3 tsp. salt
juice of one lemon, strained
1 cup vegetable oil or very light olive oil
4 Tbs. warm water
freshly ground white pepper to taste
zest of one lime
Preparation:
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.
Lobster Roll with Lime Aioli
Ingredients:
4 pitas
4 Tbs. unsalted butter, softened
8 Boston lettuce leaves, washed and dried
Lime Aioli (recipe above)
8 oz. cooked lobster meat, coarsely chopped
1/2 cup finely chopped celery
8 marinated artichoke hearts, drained and quartered
2 Tbs. coarsely chopped fresh dill (optional)
4 tsp. finely chopped fresh chives
Preparation:
Spread butter on the inside of the pitas and line with two lettuce leaves. In a small bowl combine the aioli, lobster, celery, artichoke hearts and dill. Fill the pitas with the lobster mixture. Garnish with chives.
Yield: 4 servings
