Chiffonade Of Lobster
Seafood lovers will love this succulent lobster dish that is perfect for a romantic dinner for two at home.
Yield
6 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
lobsters
meat |
|
| 1 | each |
eggs
yolk |
|
| 1 | tablespoon |
vinegar
white wine |
|
| 1 | tablespoon |
prepared mustard
dijon or dusseldorf |
|
| 1 | tablespoon |
tomato paste
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| ⅛ | teaspoon |
cayenne pepper
or tabasco |
|
| 1 | cup |
vegetable oil
|
|
| ½ | each |
lemon
|
|
| ¾ | teaspoons |
tarragon leaves
fresh, chopped, or 1/4 ts dried tarragon |
|
| 2 | tablespoons |
cognac
|
|
| ¾ | cups |
tomatoes
seeded, cubed |
|
| 12 | each |
romaine lettuce
lettuce leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lobsters
meat |
|
| 1 | each |
eggs
yolk |
|
| 15 | ml |
vinegar
white wine |
|
| 15 | ml |
prepared mustard
dijon or dusseldorf |
|
| 15 | ml |
tomato paste
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 0.6 | ml |
cayenne pepper
or tabasco |
|
| 237 | ml |
vegetable oil
|
|
| 0.5 | each |
lemon
|
|
| 3.8 | ml |
tarragon leaves
fresh, chopped, or 1/4 ts dried tarragon |
|
| 3E+1 | ml |
cognac
|
|
| 177 | ml |
tomatoes
seeded, cubed |
|
| 12 | each |
romaine lettuce
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.
