-
1
Set a large 2 to 3 gallon stockpot filled with water over high heat and bring to a boil.
-
2
Immerse the lobsters in the boiling water and cook for 3 minutes.
-
3
Remove the lobsters from the pot and immediately plunge into an ice water bath.
-
4
Once the lobsters are cool enough to handle, remove from the water and place on a clean kitchen towel draped over a cutting board.
-
5
Twist the tails off the lobsters, and cut the tails in half using a large chef's knife (score along the length of the tail), remove the meat from the shells.
-
6
Set the cut tails aside, and crack the shells of the claws to remove the meat.
-
7
Place the lobster meat aside as you prepare the poaching liquid.
-
8
Add the champagne, sliced shallots, 1 teaspoon of garlic, the bay leaf, peppercorns, lemon juice, orange zest, kosher salt, and tarragon sprigs to a 3-quart, straight-sided saute pan.
-
9
Bring the contents of the pan to a boil, and reduce to a very low heat (bubbles forming on the bottom of the pan that rise slowly and gently will indicate the proper temperature).
-
10
Place the lobster meat in the poaching liquid and cook, partially covered, until the meat is cooked through, about 6 to 8 minutes.
-
11
Remove the lobster from the pan and chill until ready to serve the salad.
-
12
Increase the heat to high, bring the poaching liquid to a boil, and reduce the liquid to 2 tablespoons, about 10 minutes.
-
13
Strain and reserve the poaching liquid through a fine-meshed sieve into a medium-sized mixing bowl.
-
14
Place a small saute pan over medium heat and add the 2 teaspoons of olive oil.
-
15
Once the oil is hot, add the minced shallots to the pan and cook until translucent, about 1 minute.
-
16
Deglaze the pan with the orange juice.
-
17
Once the juice has almost evaporated, pour the mixture into the bowl with the reduced poaching liquid.
-
18
Using a whisk, combine the liquid with the shallots and add the mustard, honey, Champagne vinegar, and pepper.
-
19
Continue whisking vigorously while you slowly drizzle the extra-virgin olive oil into the bowl.
-
20
Add the caviar and chopped tarragon to the vinaigrette.
-
21
Combine the mache salad mix, tomatoes and avocadoes in a large mixing bowl.
-
22
Chop the reserved lobster meat into bite-sized pieces and add to the salad.
-
23
Drizzle about 6 to 8 tablespoons of the dressing over the salad, and toss to combine.
-
24
Adjust seasonings with salt and pepper, if needed.
-
25
Plate the salad on 4 salad plates and serve immediately.
