Lobster Salad With Walnut Aïoli

• 2 slices stale bread, crusts removed
• 1/2 cup water
• 1/2 cup walnuts
• 2 garlic cloves, crushed
• 2 tablespoons sour cream
• 2 tablespoons white wine vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 1/2 pounds cooked lobster tails, shelled and cut into chunks*
• 6 leaves Bibb lettuce
• Garnish: chili oil, lemon wedges, fresh thyme

1. Place bread slices in a shallow dish; cover with water. Let stand 1 minute or until bread soaks up water; squeeze excess water from bread.
2. Pulse walnuts in a food processor just until finely ground. Add bread, garlic, and sour cream; pulse until blended. With processor running, slowly add vinegar and oil through food chute. Combine walnut mixture, salt, pepper, and lobster in a large bowl.
3. Place 1/2 cup lobster mixture in the center of each lettuce leaf. Garnish, if desired.
4. *Cook 3, whole 1-pound lobsters and garnish each plate with claw meat.

bread, water, walnuts, garlic, sour cream, white wine vinegar, olive oil, salt, freshly ground pepper, lobster, bibb lettuce, chili oil

Taken from www.myrecipes.com/recipe/lobster-salad-with-walnut-aoli (may not work)