| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Grains |
|
Salads, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Lobster meat |
| 1 |
|
Egg yolk |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Dijon or Dusseldorf mustard |
| 1 |
tb |
Tomato paste |
| 1 |
ds |
Salt and pepper, to taste |
| 1/8 |
ts |
Cayenne or tabasco |
| 1 |
c |
Salad oil |
| 1/2 |
|
Lemon |
| 3/4 |
ts |
Tarragon; freshly chopped OR |
|
|
1/4 t dried tarragon |
| 2 |
tb |
Cognac |
| 3/4 |
c |
Tomato; seeded and cubed |
| 12 |
|
Romaine lettuce leaves |
INSTRUCTIONS
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. (You may substitute crabmeat or shrimp for the lobster.)
A Craig Claiborne recipe.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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