LOBSTER SALAD WITH ADZUKI BEANS & CHILE PEPPER & LIME AÏOLI

by Chef Scotty in , , ,


LOBSTER SALAD WITH ADZUKI BEANS AND CHILE PEPPER & LIME AÏOLI

 

1 1/2 pound cooked lobster meat, Chilled

1 batch Chile Pepper & Lime Aïoli*

1/2 cups Adzuki Beans**, Cooked and cooled 

Fresh Watercress 

Hard cooked eggs 

Chopped English cucumber 



*Chile Pepper & Lime Aïoli

1 fresh egg yolk 

3 whole cloves garlic minced 

2 tablespoons fresh watercress, minced 

Aïoli

1 large lemon juiced 

2 tablespoons ITK's "Chile Pepper & Lime" Sauce

1/2 cup Grapeseed Oil 

ITK's "Cook's Line" to season

 

  1. Add minced garlic and watercress to a mixing bowl. Add egg yolk, lemon juice, and Chile Pepper & Lime Sauce. 
  2. With a hand whisk, slowly drizzle in the grapeseed oil and whisk in. You're making an emulsification, so drizzle in slowly or the Aïoli will break.
  3. Season with ITK’s “Cook’s Line” Seasoning to taste. Cover and let rest in the fridge 

 

ADZUKI BEANS

Adzuki beans are a small red, nutty/earthy bean used in Japanese/Asian cooking. Rinse and pick through as you would with any dry bean. Soak in cold water over night. Add salt and slowly cook until tender. 

 

 

BUILD THE SALAD

  1. Toss the cooked lobster meat, beans, and Aïoli in a bowl. Let "marinate" for a bit while you prep the garnishes. 
  2. Quarter a hard cooked eggs, twist off a handful of fresh watercress, and dice the cucumber. 
  3. Arrange the watercress on a salad plate. Scoop out the lobster salad and place on top. 
  4. Garnish with hard cooked egg, cucumber, and serve with warm Lavash bread.