This past Saturday was the Pound Ridge Community Church’s annual Lobster Festival. We always get a few of the boiled lobsters, so I figured it was the perfect opportunity to try my hand at from-scratch aioli – I’m usually the cheater using the Hellman’s. The saffron version is adapted from my Special Sauce, here in the food52 archives. For the second version, the idea of combining grapefruit and tarragon has been floating around in my head ever since I read about it in The Flavor Bible…just never knew how to go about it. It turned out to be pretty darn tasty in aioli. Either of these sauces would be great with any kind of seafood or shellfish, or crudité even. If we’d had any leftover lobster, which we didn’t, I would have made a lobster roll with the grapefruit-tarragon aioli, and a little diced celery. When we cook them at home, we usually steam the lobsters.

Share: