Chiffonade Of Lobster

Chiffonade Of Lobster Category Salad 
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Ingredients And Procedures
2cuplobster, meat
1eachegg, yolk
1tablespoonvinegar, white wine
1tablespoonmustard, dijon or dusseldorf
1tablespoontomato paste
1salt, to taste
1pepper, to taste
1/8teaspooncayenne, or tabasco
1cupsalad oil
3/4teaspoontarragon, fresh, chopped, or 1/4 ts dried tarragon
3/4cuptomato, seeded, cubed
12eachromaine, 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.

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