INGREDIENTS:1 ½ lb. lobster 1 oz. shaved fennelLemon Aioli: 2 oz. mayonnaise ½ lemon, juiced 1 ¼ oz. crushed garlic 2 slices brioche bread as needed, frisee 1 tomato slice 2 slices bacon, cooked 1 slice of avocadoDIRECTIONS:Poach lobster for 6 minutes in water. Plunge into ice to stop cooking process. Remove from shell and dice lobster in large pieces. For lemon aioli, mix mayonnaise with crushed garlic and lemon juice. Mix lobster with lemon aioli and shaved fennel. Toast brioche bread with ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.