Recipe - Lobster Caesar Salad

2 Lobstes, steamed or poached
2 lg Hearts Of Romaine Lettuce
1 cup Tender White Frisee Lettuce
Leaves
One half pound Peeled Celery Root,, cut
thin julienne
Caesar Dressing (Recipe
Follows)
1 cup Garlic Croutons (Recipe
Follows)
One fourth cup Freshly Shaved Parmesan
Cheese

GARNISH
Salmon Roe, rinsed and
drained
Fresh Chervil

CAESAR DRESSING
2 Cloves (2 teaspoons) minced
garlic
3 Anchovy fillets (1 teaspoon)
rinsed and minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
3 tablespoon Fresh lemon juice
1 lg Egg yolk
5 tablespoon Extra virgin olive oil
2 tablespoon Freshly grated Parmesan
Salt and freshly ground
pepper to taste

GARLIC CROUTONS
One half cup Olive oil
3 lg Cloves garlic, crushed with
the side of a knife
1 cup 1/4inch square bread cubes
cut from good day old bread
with crusts removed
1 tablespoon Finely minced dry parsley
One half teaspoon Freshly grated lemon zest

Carefully remove lobster meat from shell, reserving heads and tail for
plate garnish if desired. Set meat aside. Cut and arrange romaine hearts
and frisee attractively on chilled plates. Lightly toss celery root with
half the dressing and arrange on top of lettuces.

Slice lobster tails into medallions and place on top of celery root. Place
a shelled claw portion on top of this. Drizzle remaining dressing on
lettuces and scatter croutons and shaved Parmesan over top. Garnish with
salmon caviar, chervil and head/tail sections if using and serve
immediately.

Caesar Dressing: Whisk first 6 ingredients together until combined. Whisk
in olive oil to form a smooth dressing. Stir in cheese and season to taste
with salt and pepper.

Yield: approximately 1 cup

Garlic Croutons: Add oil and garlic to a saute pan and saute garlic over
moderate heat so that it slowly browns. This should take 4 to 5 minutes. Be
careful garlic doesn't burn or it will become bitter. Remove garlic and
discard. Raise heat and saute bread cubes in a single layer until golden
brown and crisp on all sides. Remove and drain on paper towels. Toss with
parsley and lemon zest while still warm. Store in an air tight container if
not using immediately.

Yield: 4 servings

NOTES : RAW EGG WARNING: The American Egg Board states: "There have been
warnings against consuming raw or lightly cooked eggs on the grounds that
the egg may be contaminated with Salmonella, a bacteria responsible for a
type of food poisoning....Healthy people need to remember that there is a
very small risk and treat eggs and other raw animal foods accordingly. Use
only properly refrigerated, clean, soundshelled, fresh, grade AA or A
eggs. Avoid mixing yolks and whites with the shell."
Recipe by: JOHN ASH SHOW #JA9757

Posted to MCRecipe Digest V1 #508 by Bill Spalding billspa@icanect.net
on Mar 10, 1997.