|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 |
|3/4||teaspoon||tarragon, fresh, chopped, or 1/4 ts dried tarragon |
|3/4||cup||tomato, seeded, cubed |
|12||each||romaine, lettuce leaves|
|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.