INGREDIENTS:1 ½ lb. lobster
1 oz. shaved fennel
Lemon Aioli:
2 oz. mayonnaise
½ lemon, juiced
1 ¼ oz. crushed garlic
2 slices brioche bread
as needed, frisee
1 tomato slice
2 slices bacon, cooked
1 slice of avocadoDIRECTIONS:Poach lobster for 6 minutes in water. Plunge into ice to stop cooking process. Remove from shell and dice lobster in large pieces.
For lemon aioli, mix mayonnaise with crushed garlic and lemon juice. Mix lobster with lemon aioli and shaved fennel.
Toast brioche bread with butter. Add lobster fennel salad. Top with frisee, tomato slice, 2 bacon slices and avocado slice. Top with lemon aioli. Serve with french fries.SERVINGS:1 servingFrom:Executive chef Daniel Pochron, jordans, Washington, D.C.
