• Yields

  1 litre

Ingredients

• 4 large egg yolks
• 1 clove garlic, minced
• 5ml of Worcestershire sauce
• 2ml Sriracha
• 15ml lemon juice
• 700ml canola oil
• 40ml water
• zest of one lemon
• zest of one orange
• 2 grams cayenne pepper
• 3 grams fennel pollen
• 20ml lobster stock, reduced to concentrate flavor
• 8 grams seaweed, toasted and ground
• 10 grams sea salt, crushed fine

Directions

1. In a large mixing bowl combine the egg yolks, garlic, Worcestershire, Sriracha and lemon juice and whisk until combined.
2. Slowly whisk in the canola oil — roughly one teaspoon at a time to ensure the aioli does not split.
3. Add the water as needed to help thin out the sauce as it will get quite thick once most of the oil has been added.
4. Add the remaining ingredients and mix until smooth.
5. Store the Lobster Aioli in a food safe container and reserve in fridge for use.