Preparation for Lime Aioli: Mix the egg yolks, garlic, salt and lemon juice by hand or in a blender or food processor until thick and creamy. Slowly drizzle one-third of the oil into the garlic/yolk mixture, blending all the while, until the sauce thickens. Gradually add the remaining oil until all is incorporated and the sauce is quite thick. Thin the mixture with warm water, if necessary. Correct the seasoning, adding more salt or lemon juice and a little pepper. Add the finely grated zest of one lime. Preparation for the Remainder of the Dish: Spread butter on the inside of the pitas. Lay two lettuce leaves over the butter. In a small bowl, combine the aioli, lobster, celery, artichoke hearts and dill. Fill the pitas with the lobster mixture. Garnish with chives. Serves 4. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 144 Formatted for MasterCook by Nancy Berry - firstname.lastname@example.org
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|Serving Size: 1 Serving (509g)|
|Recipe Makes: 4|
|Calories from Fat: 1412 (80%)|
|Amt Per Serving||% DV|
|Total Fat 156.9g||209 %|
|Saturated Fat 63.3g||316 %|
|Monounsaturated Fat 64g|
|Polyunsanturated Fat 22g|
|Cholesterol 2320.2mg||714 %|
|Sodium 501.5mg||17 %|
|Potassium 589.5mg||16 %|
|Total Carbohydrate 45.4g||13 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 42.1g|
|Protein 45.6g||65 %|
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Calories per serving: 1755
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