(by Margie Goldsmith)
(adapted from www.truffleshufflesf.com)
small bunch of chives
1 shallot, peeled
3 egg yolks
1 t. Champagne vinegar
1 1/2 t. Dijon mustard
pinch of truffle salt
1 c. grapeseed oil
1/2 lb. cooked lobster, cut into chunks
2 T. butter
1 oz. shaved truffles
2 brioche hot dog buns
truffled white cheddar kettle corn
Slice chives and cover with a damp paper towel.
Finely mince shallot and place in a bowl.
Finely grate the lemon and add to the bowl.
Add the egg yolks, vinegar, mustard, and a pinch of truffle salt.
Add a squeeze of lemon juice.
Very slowly, drizzle in the oil, whisking to form the aioli.
Add as much aioli to the lobster as desired.
Melt the butter in a non-stick pan over medium heat.
Cook the split brioche buns on both sides until golden brown.
Split the lobster salad evenly between the buns and garnish with chives.
Drizzle with lemon juice.
Enjoy with kettle corn.
(Read Never Too Late, the story that accompanies this recipe.)