Ingredients 2 cup lobster, meat 1 each egg, yolk 1 tablespoon vinegar, white wine 1 tablespoon mustard, dijon or dusseldorf 1 tablespoon tomato paste 1
salt, to taste 1
pepper, to taste 1/8 teaspoon cayenne, or tabasco 1 cup salad oil 1/2 each lemon 3/4 teaspoon tarragon, fresh, chopped, or 1/4 ts dried tarragon 2 tablespoon cognac 3/4 cup tomato, seeded, cubed 12 each romaine, 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.