Lobster Salad Cocktails With Vanilla Bean Sabayon

1. 1

   Cook the lobster meat in salted water for 25 minutes. Chill, then chop the lobster meat into 1/4 inch pieces. Pour Riesling over the lobster, cover and chill. Combine the egg yolks, vanilla, sugar and vanilla bean seeds in a small stainless steel bowl. Cook until thick over medium heat over a water bath, whisking constantly. Chill in the fridge for 6 minutes until cold. Fold in the mayonnaise, sour cream, and shallots.

2. 2

   Scoop 3 heaping tbsp. each in 3 chilled martini glasses. Toss the olive oil, seasoned vinegar, dill and cracked pepper with the salad greens. Top each cocktail with a 1/4 cup of salad greens. Serve immediately.

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