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1
In a saucepan, over medium heat, combine the vanilla bean, pulp and oil.
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Bring to a simmer and cook for 10 minutes.
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3
Remove from the heat, cool completely and strain.
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4
In a food processor, fitted with a metal blade, combine the egg, mustard, tarragon and lemon.
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Process until smooth.
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6
Season with salt and pepper.
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With the machine running, add 1 cup of the vanilla oil slowly, in a steady stream.
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Process until the mixture is thick and creamy.
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9
Remove and refrigerate for at least 1 hour.
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10
Can be made the day ahead of time.
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11
In a mixing bowl, combine the lobster, potatoes, onions, celery and garlic.
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Season with salt and pepper.
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Toss well.
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Fold in the vanilla bean emulsion.
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Mix well.
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In another mixing bowl, toss the maiche with the remaining vanilla oil.
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17
Season with salt and pepper.
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To serve, place the greens in the center of each serving plate.
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Mound the lobster salad in the center of each plate of greens.
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Garnish with parsley.
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Serve the croutons with the salad.
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22
*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
