*  Exported from  MasterCook  *

                          Chiffonade of Lobster

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Lobster meat
   1                    Egg yolk
   1      tablespoon    White wine vinegar
   1      tablespoon    Dijon or Dusseldorf mustard
   1      tablespoon    Tomato paste
   1      dash          Salt and pepper -- to taste
     1/8  teaspoon      Cayenne or tabasco
   1      cup           Salad oil
     1/2                Lemon
     3/4  teaspoon      Tarragon -- freshly chopped OR
     1/4                t dried tarragon
   2      tablespoons   Cognac
     3/4  cup           Tomato -- seeded and cubed
  12                    Romaine lettuce leaves

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
. (You may substitute crabmeat or shrimp for the lobster.)

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