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Chiffonade Of Lobster (kvnh17b)

Chiffonade Of Lobster (kvnh17b) is built on White Wine Vinegar, Tomato Paste, Salad Oil, and Tomato Seeded And Cubed. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 1 cup
• 3/4 cup

Method (preview)

1. 1

   Chop or shread the cooked lobster meat and refrigerate until dressing has been prepared.

2. 2

   For the dressing, place the yolk in a mixing bowl and add vinegar, mustard, tomato paste, salt and pepper and cayenne.

3. 3

   Gradually add the oil, beating vigorously with a wire whisk.

4. 4

   Juice the lemon.

5. 5

   Beat in the lemon juice, tarragon and cognac.

6. 6

   Add lobster and tomatoes to the dressing and fold in with a rubber spatula.

7. 7

   Prepare the salad: When ready to serve, stack crisped romaine lettuce leaves and slice them into fine shreads.

8. 8

   Place shreads on individual salad plates.

9. 9

   Top with lobster dressing and serve immediately. (You may substitute crabmeat or shrimp for the lobster.) A Craig Claiborne recipe.