Lobster roll with lime aioli and artichokes

4 servings

Ingredients

Quantity Ingredient
=== LIME AIOLI ===
5 larges Egg yolks; at room temperature
6 Garlic cloves; peeled, pressed
⅓ teaspoon Salt
Juice of one lemon; strained
1 cup Vegetable or very light olive oil
4 tablespoons Warm water
Freshly ground white pepper; to taste
Zest of one lime
=== REMAINDER OF DISH ===
4 Pitas
4 tablespoons Unsalted butter; softened
8 Boston lettuce leaves; washed, dried
Lime Aioli; (recipe above)
8 ounces Cooked lobster meat; coarsely chopped
½ cup Finely chopped celery
8 Marinated artichoke hearts; drained, quartered
2 tablespoons Coarsely chopped fresh dill; (optional)
4 teaspoons Finely chopped fresh chives

Directions

Preparation for Lime Aioli: 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. Preparation for the Remainder of the Dish: Spread butter on the inside of the pitas.

Lay two lettuce leaves over the butter. In a small bowl, combine the aioli, lobster, celery, artichoke hearts and dill. Fill the pitas with the lobster mixture. Garnish with chives. Serves 4.

Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 144 Formatted for MasterCook by Nancy Berry - cwbj78a@...

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