Chiffonade Of Lobster |
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Recipe Category |
Salad |
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Recipe Ingredients and Procedure: |
| Ingredients | | | 2 | cup | lobster, meat | | | 1 | each | egg, yolk | | | 1 | tablespoon | vinegar, white wine | | | 1 | tablespoon | mustard, dijon or dusseldorf | | | 1 | tablespoon | tomato paste | | | 1 | | salt, to taste | | | 1 | | pepper, to taste | | | 1/8 | teaspoon | cayenne, or tabasco | | | 1 | cup | salad oil | | | 1/2 | each | lemon | | | 3/4 | teaspoon | tarragon, fresh, chopped, or 1/4 ts dried tarragon | | | 2 | tablespoon | cognac | | | 3/4 | cup | tomato, seeded, cubed | | | 12 | each | romaine, lettuce leaves | | | | | |
Directions:
| Chop or shread 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 shreads. Place shreads on individual salad plates. Top with lobster dressing and serve immediately.
Note: You may substitute crabmeat or shrimp for the lobster.
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