Lobster Caesar Salad

Recipe Ingredients

2		Lobsters - (1 3/4 to 2 lbs ea) - steamed or poached until just done
2		Romaine lettuce hearts (large)
1 cup	40g / 1.4oz	Tender white frisee lettuce leaves
1/2 lb	227g / 8oz	Peeled celery root - cut thin julienne
		Caesar Dressing - see * Note
1 cup	30g / 1.1oz	Garlic Croutons - see * Note
1/4 cup	36g / 1.3oz	Freshly-shaved Parmesan cheese
		Garnish
		Salmon caviar - rinsed to plump and remove excess salt
		Chervil sprigs

Recipe Instructions

* Note: See the "Caesar Dressing" and "Garlic Croutons" recipes which are included in this collection.

Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside. Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces.

Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this. Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, chervil and head/tail sections if using and serve immediately.

This recipe yields 4 servings.

Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9757 broadcast 02-02-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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