Lobster Salad

24 oz. cooked lobster meat (tail and claw meat diced together)
2 tbs. basil oil (recipe below)
1/2 cup basil aioli (recipe below)
1/2 cup mixed greens
4 large Louisiana oranges or satsumas
1/2 oz. ghost pepper caviar
4 segments citrus vin (recipe below)

Basil oil:
10 to 12 fresh basil leaves
1/2 cup extra virgin olive oil
1/4 tsp fine sea salt

In a small bowl, combine 1 cup of ice with 1 cup of water and set aside. In a small saucepan, bring 2 cups of water to a boil. Add the basil leaves all at once, stirring to make sure they are all submerged. Cook for 5 to 10 seconds, then remove by using a skimmer or slotted spoon. Transfer the leaves immediately to the ice bath. Remove the leaves from the ice bath and squeeze firmly in a paper towel to release as much liquid as possible. Transfer the leaves to a blender along with the olive oil and salt and process until the leaves are finely pureed, about 1 to 2 minutes. Strain the basil oil through a fine sieve or coffee filter. Place the oil in a small bowl and cover with plastic wrap.

Basil aoli:
1 stem basil, with at least six big leaves
1 small clove garlic
1 egg
1 Tbsp fresh-squeezed lemon juice
1 teaspoon kosher salt
1/2 cup extra virgin olive oil
1/2 cup canola oil

Chop garlic clove very finely with a sharp knife, pressing it to almost a paste. Place it in the food processor with the basil. Add the egg, lemon juice and salt. Pulse until the basil is chopped and the mixture is creamy. Turn the processor on and drizzle in the oils (measure them together in one measuring cup).  Process until the mixture is creamy, thick and emulsified. You will actually hear the food processor change sounds from smooth blending to a wet slapping sound. When the aioli is thick, scrape it into a container, cover it tightly and refrigerate for at least 2 hours to firm up and allow the flavors to meld. The aioli will keep covered in the fridge for 3 days.

Citrus vin:
3 Tbsp fresh-squeezed orange juice
1 Tbsp Dijon mustard
1 oz. apple cider vinegar
2 Tbsp honey
2 Tbsp extra virgin olive oil

Combine all ingredients together and whisk until well incorporated.

To plate, mix lobster with the basil aioli. Use a 2-inch diameter round metal mold to build the salad from lobster up. Place lobster, greens, citrus and then caviar, and drizzle with citrus vin to top.

This salad is a signature menu item for Chef Brandon Felder at New Orleans’ French Creole restaurant Le Foret.