Cold Lobster And Vanilla Bean Salad Over Fresh Maiche With Toasted Croutons

Recipe Ingredients

2		Vanilla beans - split in half,
		And pulp removed
1 1/4 cups	296ml	Vegetable oil
1		Egg
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Finely-chopped tarragon leaves
1		Lemon - juiced
1 lb	454g / 16oz	Cooked fresh lobster meat - diced 1/2" thick
1/2 lb	227g / 8oz	Idaho potatoes - peeled, diced 1/2",
		Cooked until tender, and cooled
1/4 cup	15g / 0.5oz	Small-diced red onion
1/4 cup	27g / 1oz	Small-diced celery
1/2 teaspoon	2.5ml	Chopped garlic
1/2 lb	227g / 8oz	Fresh maiche - cleaned
1 tablespoon	15ml	Chopped fresh parsley leaves
12		French bread rounds - (2" by 1/4" thick) - toasted

Recipe Instructions

In a saucepan, over medium heat, combine the vanilla bean, pulp and oil. Bring to a simmer and cook for 10 minutes. Remove from the heat, cool completely and strain.

In a food processor, fitted with a metal blade, combine the egg, mustard, tarragon and lemon. Process until smooth. Season with salt and pepper. With the machine running, add 1 cup of the vanilla oil slowly, in a steady stream. Process until the mixture is thick and creamy. Remove and refrigerate for at least 1 hour. Can be made the day ahead of time.

In a mixing bowl, combine the lobster, potatoes, onions, celery and garlic. Season with salt and pepper. Toss well. Fold in the vanilla bean emulsion. Mix well. In another mixing bowl, toss the maiche with the remaining vanilla oil. Season with salt and pepper.

To serve, place the greens in the center of each serving plate. Mound the lobster salad in the cneter of each plate of greens. Garnish with parsley. Serve the croutons with the salad.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C34) - from the TV FOOD - NETWORK

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