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Chiffonade Of Lobster

Chiffonade of Lobster (Kvnh17 B recipe image
This International main features Lobster meat, Yolk, White wine vinegar, Dijon or Dusseldorf mustard, Tomato paste. It delivers a pleasant kick of heat, bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 821.5
Dietary: Gluten-free
Description
This International main features Lobster meat, Yolk, White wine vinegar, Dijon or Dusseldorf mustard, Tomato paste. It delivers a pleasant kick of heat, bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 cup Lobster meat
  • 1 Egg Yolk
  • 1 tablespoon White wine vinegar
  • 1 tablespoon Dijon or Dusseldorf mustard
  • 1 tablespoon Tomato paste
  • 1 ds 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 teaspoon Dried tarragon
  • 2 tablespoon Cognac
  • 3/4 cup Tomato; seeded and cubed
  • 12 Romaine Lettuce leaves
Directions
  1. 1
    Chop or shread the cooked lobster meat and refrigerate until dressing has been prepared.
  2. 2
    For the dressing,
  3. 3
    place the yolk in a mixing bowl and
  4. 4
    add vinegar, mustard, tomato paste, salt and pepper and cayenne.
  5. 5
    Gradually add the oil, beating vigorously with a wire whisk.
  6. 6
    Juice the lemon.
  7. 7
    Beat in the lemon juice, tarragon and cognac.
  8. 8
    Add lobster and tomatoes to the dressing and fold in with a rubber spatula.
  9. 9
    This may be done in advance and refrigerated for an hour or so.
  10. 10
    Prepare the salad: When ready to
  11. 11
    serve , stack crisped romaine lettuce leaves and
  12. 12
    slice them into fine shreads.
  13. 13
    Place shreads on individual salad plates.
  14. 14
    Top with lobster dressing and serve immediately.
  15. 15
    (You may substitute crabmeat or shrimp for the lobster.) A Craig Claiborne recipe

Nutrition Facts

Servings 6

Amount Per Serving
Calories 821.5kcal
% Daily Value *
Total Fat 66.2g102%
Saturated Fat 10.4g52%
Cholesterol 245.4mg82%
Sodium 444.6mg19%
Total Carbohydrate 28.9g10%
Dietary Fiber 11.2g45%
Sugars 5.4g
Protein 33.5g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cayenne, chiffonade, chopped, cognac, cubed, dijon, dried, dusseldorf, freshly, international, kvnh17, leaves, lemon, lettuce, lobster, main, meat, mustard, oil, paste
Read it online: https://www.chefs-mate.com/recipe/chiffonade-of-lobster-kvnh17-b/