Chiffonade of Lobster
| Yield: | 6 Servings |
| Categories: | Salads, Seafood |
| 2 | c | Lobster meat |
| 1 | Egg yolk | |
| 1 | tb | White wine vinegar |
| 1 | tb | Dijon or Dusseldorf mustard |
| 1 | tb | Tomato paste |
| 1 | ds | Salt and pepper, to taste |
| 1/8 | ts | Cayenne or tabasco |
| 1 | c | Salad oil |
| 1/2 | Lemon | |
| 3/4 | ts | Tarragon; freshly chopped OR |
| 1/4 t dried tarragon | ||
| 2 | tb | Cognac |
| 3/4 | c | Tomato; seeded and cubed |
| 12 | Romaine lettuce leaves |
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