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1.
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Fill a large pot with 2 inches of salted water.
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Insert a steaming rack so that the lobster will not touch the water.
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Cover and bring to a boil.
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Add lobster and cover; cook 10 to 12 minutes.
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Remove to a platter and refrigerate to cool, about 30 minutes.
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2.
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Meanwhile, in a stainless steel bowl combine egg yolk and water.
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Whisk to combine.
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Add oil in a slow, steady stream until the dressing is emulsified and thick enough to coat the back of a spoon.
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Add half of the verbena and lemon juice.
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Season with salt and pepper.
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Set aside for 10 minutes to let flavors combine.
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3.
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Once cooled, remove lobster meat from shell, leaving claw and tail meat intact.
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Using a chefs knife, slice tail meat into pieces 1/2 inch thick.
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Transfer claws and tail meat to a medium bowl.
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Add 2 tablespoons dressing and tomato strips.
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Toss to coat.
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4.
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Place greens in a medium bowl.
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Drizzle olive oil them and season with salt.
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Toss to lightly coat.
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Place 1 cup tossed greens in the center of each plate.
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Divide tail meat and claws.
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Drizzle 1 tablespoon dressing on each plate around lobster.
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Garnish each plate with radish and remaining verbena.
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Serve immediately.
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(Remaining dressing should be stored, tightly covered, in the refrigerator for up to 3 days.)
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Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
