From: Chef/owner Mark Grosz, Oceanique, Evanston, IL. Yield: 4 servings. 1 live whole Maine lobster, 1 lb. 4 slices brioche 2 Tbsp. extra virgin olive oil 1 tsp. fresh lime juice 1 cup arugula 1 tsp. shallot, chopped fine to taste, Hawaiian red sea salt to taste, freshly ground black pepper 4 Tbsp. aioli Boil lobster in water for 4 minutes. Remove and let rest in a bowl for 5 minutes. Remove meat from shell and slice thinly. Toast brioche. Meanwhile, mix arugula with ...
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