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
cloves of garlic
black pepper (to taste)
melted butter (plus more for the pan)
chopped chives or parsley, for garnish
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.
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.