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1
In a medium saucepan, place the eggs and cover with water by 1-inch.
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2
Bring to a boil, reduce the heat to medium-low, and cook the eggs at a bare boil for exactly 10 minutes.
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3
Drain and rinse under cold running water.
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4
Place the eggs in an ice bath to cool.
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5
When chilled, peel the eggs, cut in half lengthwise, and chop into 1/2-inch pieces.
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6
Place in a medium bowl and add 1/4 cup of the mayonnaise, the shallots, garlic, and cayenne and mash with a fork to blend.
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7
Add the chopped lobster tail meat and additional mayonnaise 1 tablespoon at a time to reach desired consistency.
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8
Adjust the seasoning, to taste.
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9
Cover and refrigerate until ready to serve.
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10
(Salad can be refrigerated for up to 24 hours.)
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11
In a bowl, toss the mesclun with the olive oil and salt and pepper, to taste.
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12
Arrange across the bottom of on a large plate or platter.
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13
With a thin, sharp knife, cut each avocado half lengthwise almost all the way but not completely through to the other end.
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14
Place each half seed side down on the lettuce and gently spread out into a fantail shape.
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15
Place the lobster-egg salad in the center of the two avocados and the asparagus spears around the sides of the plate.
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16
Top the avocados with caviar, garnish with the tarragon, and serve.
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17
1 large egg
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18
1 tablespoon fresh lemon juice
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19
1/2 cup olive oil
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20
1/2 cup vegetable oil
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21
1 tablespoon chopped fresh tarragon
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22
1/2 teaspoon salt
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23
Pinch freshly ground white pepper
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24
In a food processor or blender, blend the egg and lemon juice for 10 seconds.
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25
With the processor running, slowly pour in the oil through the feed tube and process until emulsified.
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26
(Should the mixture become too thick, with the machine running, add water 2 teaspoons at a time.)
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27
Add the tarragon, salt, and pepper and pulse to blend.
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28
Transfer to an airtight container and refrigerate for at least 30 minutes before using.
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29
(The mayonnaise will keep tightly covered in the refrigerator for up to 24 hours.)
