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1
In a large pot of boiling water, cook the lobsters until bright red all over, about 8 minutes.
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2
Drain the lobsters and when cool enough to handle, crack the claws and knuckles and remove the meat.
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3
Split the tails lengthwise, remove the meat and remove and discard the dark vein.
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4
Cut the tail meat in half lengthwise.
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5
Refrigerate the lobster meat until ready to use.
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6
In a small bowl, combine the minced garlic cloves, lemon juice, anchovies, egg yolk (if using), Worcestershire and mustard.
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7
Whisk in the olive oil, then add 2 tablespoons of the Parmesan cheese and season with salt and pepper.
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8
Preheat the oven to 400.
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9
In a small saucepan, combine the butter with the smashed garlic cloves.
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10
Cook over low heat until the garlic has flavored the butter, about 2 minutes.
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11
Let cool slightly, then discard the garlic.
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12
In a cake pan, toss the bread cubes with the garlic butter.
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13
Spread them in an even layer and bake until golden brown, about 5 minutes.
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14
In a large salad bowl, combine the romaine, frisee and celery root.
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15
Pour the dressing over the lettuce mixture and toss well.
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16
Add the croutons and remaining 1/4 cup of Parmesan cheese and toss well again.
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17
Mound the salad on 4 plates.
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18
Garnish each salad with a lobster claw and half of a lobster tail.
