Ingredients:
Avocado Mayo:
1 ripe avocado
2 each egg yolks
1 teaspoon Dijon mustard
2 lemons juiced
1 teaspoon minced garlic
1 teaspoon kosher salt
12 ounces vegetable oil
Lobster Salad:
4 oz fresh lobster knuckle meat
1 ea fresh lobster claw
2 T butter
1 ear native corn (blanched, shocked, and cut from the cobb)
2 tablespoons Bermuda onion(small dice)
1 each lemon-zested and juiced
2 tablespoon avocado mayo
kosher salt to taste
Bunch chopped chives
Fried Green Tomato:
1 each green tomato (medium size)
1/2 cup a.p. flour
1 teaspoon smoked paprika
1 large egg
1/4 cup whole milk
Vegetable oil for frying
Salt to taste
Method:
For the Avocado Mayo:
In a blender or food processor combine egg yolks, avocado, Dijon, lemon juice, garlic and salt. Puree until smooth, scrapping the side periodically. While the blender continues to slowly run, add the oil SLOWLY to emulsify. The mixture will continue to thicken as the oil is added. Cover and refrigerate (note: this recipe yields more mayo than needed for one serving.)
For the Lobster Salad:
Place butter, lobster (claw & knuckles), lemon juice, half a bunch of chives and a pinch of salt into a vacuum bag and seal it. Poach the lobster packet in a hot (160*) water bath for 6-7 minutes. Remove from water and drain. Reserve the butter for another use. Cool lobster and set the tail aside. Mix knuckles, corn onions, chives, lemon zest, mayo and season to taste with salt.
For the Fried Green Tomatoes:
Cut green tomatoes across the equator into one half inch thick slices (two slices for tomato). Dredge the slices in seasoned flour (salt, flour, smoked paprika) then egg wash (egg beaten with milk). Then back into the flour again. Pan-fry tomatoes in 350-degree oil. Drain tomatoes on towels and season immediately with salt.
Assembly:
When lobster salad is chilled proceed to frying green tomatoes. Place on tomato round in the center of the place. Spoon lobster salad onto the tomato. Skewer the claw and one cherry tomato for garnish.