Two Aioli and a Lobster Fest
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checker July 7, 2011
OK, so this is pretty much perfect as it is, but I have to ask anyway – have you tinkered with either of these as a marinade? The Tarragon-Grapefruit combo sounds so refreshing and I was thinking that a marinade for chicken or shrimp might be fantastic. Thoughts?
checker July 28, 2011
So I used the Tarragon-Grapefruit combo as a marinade for some grilled shrimp. Super, super good. In fact, I made it on Friday and again on Sunday. I'll get the recipe up here soon, and I'll let you know as soon as I do - your idea and your credit! Thanks!
mrslarkin July 28, 2011
Yay!! keep me posted!!! So glad I actually inspired YOU, since your recipes are so fantastic!! :)
Kitchen B. May 24, 2011
Oh my my my!!!!! First of all I've only ever had lobster in restaurants and have bemoaned a lack of 'understanding' for the hype of this crustacean. I figure that cooking it myself might be the answer. Now I have a dazzling set of aioli recipes to accompany it. Thank you MrsL!
Kitchen B. June 19, 2011
So officially, I have been inducted into the lobster club. Today I cooked the aforementioned and made a roasted lobster mayo (infusing grapeseed oil with roasted and crushed lobster shells). I had1/2 the mayo as is and the other half became your Saffron-Sriracha aioli. I love the layer of heat and the balance (from the sugar). Thank you!
hardlikearmour May 24, 2011
Oh my, mrslarkin! Both of these sound delicious, but I think I'm partial to the grapefruit-tarragon.
gingerroot May 24, 2011
Both of these combinations sound amazing!! And with lobster to boot - holy maioli! (sorry, could not resist)
Lizthechef May 23, 2011
I think I'm moving to Pound Ridge, between the lobsters and your scones...
lorigoldsby May 23, 2011
There's never leftover lobster....but that aioli sounds like it would be divine on a lobster roll!
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