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1
In a blender, combine the egg, mustard, lemon juice, and hot sauce.
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2
Blend on high until smooth.
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3
With the blender running, slowing add enough oil until the mixture is thick.
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4
Season with salt and pepper.
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5
Set aside.
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6
In a mixing bowl, combine half of the mayonnaise, shallots, garlic, and tarragon.
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7
Mix well.
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8
Roughly chop the capers and add to the mayonnaise mixture.
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9
Add the caper juice and mix well.
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10
Season with salt and pepper.
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11
Small dice the lobster meat and add to the mayonnaise mixture.
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12
Season with salt and pepper.
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13
Mix well.
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14
Cover with plastic wrap and refrigerate while frying the tomatoes.
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15
Slice each tomato 1/4-inch thick.
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16
Season with salt and pepper.
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17
In a small bowl, combine the flour and cornmeal.
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18
Season with salt and pepper.
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19
Mix well.
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20
In a large cast-iron skillet, over medium heat, add the oil.
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21
Dredge the tomato slices in the flour mixture, coating both sides completely.
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22
When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
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23
Remove the tomatoes and drain on paper towels.
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24
Season with salt and pepper.
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25
Add the teardrop tomatoes and the chervil to the lobster salad and mix well.
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26
Arrange the fried tomatoes in the center of each serving plate.
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27
Mound the Lobster Salad in the center of the fried tomatoes.
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28
Drizzle with olive oil.
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29
Garnish with parsley.
