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Chiffonade Of Lobster
| 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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