Louisiana Lobster Dog with Mirliton Salad and Shrimp Head Aïoli

Adapted by StarChefs.com
February 2012
Yield: 5


Shrimp Head Aïoli
8 ounces shrimp shells
¼ cup garlic, sliced
2 cups soy oil
2 egg yolks
3 tablespoons lemon juice
3 tablespoons hot sauce
2-3 tablespoons water
1½ tablespoons salt
2 teaspoons black pepper
Honey Vinaigrette
½ cup honey
¾ cup red wine vinegar
1 cup blended oil
¼ cup parsley, minced
¼ teaspoon thyme, minced
1¼ tablespoons salt
2 teaspoons pepper
1 lemon
Mirliton Salad
1 mirliton
2 shallots
2 tablespoons chives
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons Honey Vinaigrette
To Assemble and Serve
½ ounce dressed crawfish tails
4 tablespoons tablespoons Shrimp Head Aioli
2 teaspoons Cajun seasoning
2 tablespoons chives
2 ounces Mirliton Salad
1 New England-style bun
½ ounce scallions
½ tablespoon lemon juice


For the Shrimp Head Aïoli:
Cook the shrimp shells and garlic in the oil over a medium heat for 12 minutes. Remove from heat and pass through a chinois. Use a ladle to press all the oil from the shrimp/garlic mash. Allow to cool completely before using for aïoli.

In a blender, add the yolks and spin until pale yellow. Add the lemon juice and spin for 1 minute. With the blender running slowly, pour the shrimp oil into yolk mixture. Add the hot sauce, water, salt and black pepper and blend for 1 minute. Taste and adjust seasoning if needed. Reserve.

For the Honey Vinaigrette:
In a blender, combine the honey, vinegar, chopped herbs, and lemon. Mix thoroughly and reserve.

For the Mirliton Salad:
Julienne the mirliton and shallots. In a small bowl, dress with the chives, salt, black pepper, and Honey Vinaigrette. Allow to marinate for approximately 12 to 15 minutes.

To Assemble and Serve:
Toss the crawfish tails in the Shrimp Head Aïoli, Cajun seasoning, and chives. Brush the bun with butter on both sides and heat throughout. Put the dressed tails into bun and top with Mirliton Salad. Garnish with scallions and finish with a squeeze of lemon.