Chiffonade Of Lobster

Recipe Ingredients

2 cups	125g / 4.4oz	Lobster meat
1		Egg yolk
1 tablespoon	15ml	White wine vinegar
1 tablespoon	15ml	Dijon or Dusseldorf mustard
1 tablespoon	15ml	Tomato paste
1/8 teaspoon	0.6ml	Salt and pepper - to taste
1/8 teaspoon	0.6ml	Cayenne or Tabasco
1 cup	237ml	Salad oil
1/2		Lemon
3/4 teaspoon	3.8ml	Tarragon - freshly chopped or
1/4 teaspoon	1.3ml	Dried tarragon
2 tablespoons	30ml	Cognac
3/4 cup	46g / 1.6oz	Tomato - seeded and cubed
12		Romaine lettuce leaves

Recipe Instructions

Chop or shred the cooked lobster meat and refrigerate until dressing has been prepared. For the dressing, place the yolk in a mixing bowl and add vinegar, mustard, tomato paste, salt and pepper and cayenne. Gradually add the oil, beating vigorously with a wire whisk.

Juice the lemon. Beat in the lemon juice, tarragon and cognac. Add lobster and tomatoes to the dressing and fold in with a rubber spatula.

This may be done in advance and refrigerated for an hour or so. Prepare the salad: When ready to serve, stack crisped romaine lettuce leaves and slice them into fine shreds. Place shreds on individual salad plates.

Top with lobster dressing and serve immediately. (You may substitute crabmeat or shrimp for the lobster.)

A Craig Claiborne recipe.

Source:
"Down Home Wholesome" by Danella Carter

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