Chiffonade Of Lobster Recipe

Name: Chiffonade Of Lobster
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups lobsters meat; 1 each eggs yolk; 1 tablespoon vinegar white wine; 1 tablespoon prepared mustard dijon or dusseldorf; 1 tablespoon tomato paste; 1 x salt to taste; 1 x black pepper to taste; ⅛ teaspoon cayenne pepper or tabasco; 1 cup vegetable oil; 1/2 each lemon; 3/4 teaspoons tarragon leaves fresh, chopped, or 1/4 ts dried tarragon; 2 tablespoons cognac; 3/4 cups tomatoes seeded, cubed; 12 each romaine lettuce lettuce leaves

Servings: persons

2 cups lobsters meat
1 each eggs yolk
1 tablespoon vinegar white wine
1 tablespoon prepared mustard dijon or dusseldorf
1 tablespoon tomato paste
1 x salt to taste
1 x black pepper to taste
⅛ teaspoon cayenne pepper or tabasco
1 cup vegetable oil
1/2 each lemon
3/4 teaspoons tarragon leaves fresh, chopped, or 1/4 ts dried tarragon
2 tablespoons cognac
3/4 cups tomatoes seeded, cubed
12 each romaine lettuce lettuce leaves

1
Chop or shread the cooked lobster meat and refrigerate until dressing has been prepared.
2
For the dressing, place the yolk in a mixing bowl and add vinegar, mustard, tomato paste, salt and pepper and cayenne.
3
Gradually add the oil, beating vigorously with a wire whisk.
4
Juice the lemon.
5
Beat in the lemon juice, tarragon and cognac.
6
Add lobster and tomatoes to the dressing and fold in with a rubber spatula.
7
This may be done in advance and refrigerated for an hour or so.
8
Prepare the salad: When ready to serve, stack crisped romaine lettuce leaves and slice them into fine shreads.
9
Place shreads on individual salad plates.
10
Top with lobster dressing and serve immediately.
11
Note: You may substitute crabmeat or shrimp for the lobster.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups lobsters meat, 1 each eggs yolk, 1 tablespoon vinegar white wine, 1 tablespoon prepared mustard dijon or dusseldorf, and more.

Yes, Chiffonade Of Lobster falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiffonade Of Lobster

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions