| 2 | | Lobstes, steamed or poached |
| 2 | lg | Hearts Of Romaine Lettuce |
| 1 | c | Tender White Frisee Lettuce Leaves |
| 1/2 | lb | Peeled Celery Root,, cut thin julienne |
| | Caesar Dressing (Recipe Follows) |
| 1 | c | Garlic Croutons (Recipe Follows) |
| 1/4 | c | Freshly Shaved Parmesan Cheese |
| | GARNISH |
| | Salmon Roe, rinsed and drained |
| | Fresh Chervil |
| | CAESAR DRESSING |
| 2 | | Cloves (2 teaspoons) minced garlic |
| 3 | | Anchovy fillets (1 teaspoon) rinsed and minced |
| 1 | ts | Worcestershire sauce |
| 1 | ts | Dijon mustard |
| 3 | tb | Fresh lemon juice |
| 1 | lg | Egg yolk |
| 5 | tb | Extra virgin olive oil |
| 2 | tb | Freshly grated Parmesan |
| | Salt and freshly ground pepper to taste |
| | GARLIC CROUTONS |
| 1/2 | c | Olive oil |
| 3 | lg | Cloves garlic, crushed with the side of a knife |
| 1 | c | 1/4-inch square bread cubes cut from good day old bread with crusts removed |
| 1 | tb | Finely minced dry parsley |
| 1/2 | ts | Freshly grated lemon zest |
