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Author Notes: One of my local organic grocers had lobster tails on sale earlier this week. I picked up two tails and was about to bake them and continue straight to devouring when I paused and thought about this week's contest. Normally, I would smother the lobster in a garlic butter and supply lemon wedges for added zing. What if this was transformed into an aioli? Better yet, wrap up everything in a savory crepe! Might as well have floated off to heaven. —midnitechef
Lemon Garlic Aioli
- 2 egg yolks
- 4 cloves of garlic
- 1/4 teaspoon salt
- 1/4 teaspoon lemon zest
- 1 tablespoon lemon juice
- black pepper (to taste)
- 1 cup olive oil
- In a food processor or blender, chop the garlic until very small.
- Add the everything except the oil and whiz it up.
- Slowly pour the oil in the processor and continue blending until well combined. Remove from processor to a dish and chill until ready to use.
- 2 lobster tails
- 1 egg
- 3/4 cup milk
- 1/2 cup all-purpose flour
- 1 tablespoon melted butter (plus more for the pan)
- 1 pinch salt
- 2 tablespoons chopped chives or parsley, for garnish
- Hint: You might want to start with preparing the crepe batter before the lobster and aioli! To a food processot or blender add all of the batter ingredients and pulse for about a minute.
- Cover and chill the batter for an hour.
- Over moderate heat, melt enough butter in your crepe pan to coat the bottom. Pour a small amount of batter on the pan as you swirl to create a very thin crepe. Cook for 20 - 30 seconds then flip and cook just until slightly golden (you want them to be flexible!)
- For the lobster tails: Pre-heat the broiler as high as it will go. I like to cut away the top of the shell so that the intense heat cooks the meat quickly and caramelizes it a little. Broil for 1 minute per ounce and keep an eye on it. Remove the meat from the shells (carefully).
- Bring out the aioli and assemble your crepes. Place some (about 1/4 of a tail) lobster meat on a crepe, drizzle aioli on top, thow in a pinch of the chives, and roll or fold the crepe. Serve any remaining aioli on the side.
- Save left over crepes for dessert or breakfast!
- This recipe was entered in the contest for Your Best One-Bite Party Snack
- This recipe was entered in the contest for Your Best Street Food
- This recipe was entered in the contest for Your Best Use of Aioli