1 pound fresh lobster meat, picked into large lumps (or 2 whole poached tails)
1 egg white
2 slices fresh white bread
1/4 cup mayonnaise
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
4 slices bacon, cut into lardons
1 head of frisee, torn
1 lemon, cut in half
1 tablespoon whole-grain mustard
1/4 cup sour cream
½ clove garlice, minced
1 tablespoon lemon juice
Remove crusts from bread and process in a food processor until you have coarse crumbs. In a large mixing bowl combine lobster, egg white, crumbs and moyonnaise. Season and stir to combine. The mixture should just hold together in a ball in the palm of your hand. Form into crab cakes and fry in hot oil over medium heat in a non-stick pan.
Cook bacon in a hot pan over medium heat until crispy – about 8-10 minutes. Toss warm bacon together with torn frisee. Drizzle with a little olive oil, a squeeze of lemon juice and season with salt and pepper. Serve lobster cakes topped with salad and Lemon Aioli (recipe follows).
Combine ingredients in a blender and process until smooth and creamy. Refrigerate until ready to serve.