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Chiffonade Of Lobster Recipe

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.

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