Lobster Caesar Salad

Ingredients

Lobster Salad

• 2 lobsters, steamed (about two pound each)
• 2 large romaine lettuce hearts
• 1 cup frisee, tender white leaves
• 1/2 lb celery root, peeled and cut into thin julienne

Caesar Dressing

• 2 minced garlic cloves (2 teaspoons)
• 3 anchovy fillets, rinsed and minced (about 1 teaspoon)
• 1 teaspoon worcestershire sauce
• 1 teaspoon Dijon mustard
• 3 tablespoons fresh lemon juice
• 1 large egg yolk
• 5 tablespoons extra virgin olive oil
• 2 tablespoons parmesan cheese, freshly grated
• salt, to taste
• black pepper, to taste

Garlic Croutons

• 1/2 cup olive oil
• 3 large garlic cloves, crushed
• 1 cup bread cubes, 1/4-inch square cut with crusts removed
• 1 tablespoon fresh parsley, finely minced
• 1/2 teaspoon lemon zest, freshly grated

Garnishments

• 1/4 cup parmesan cheese, freshly shaved
• caviar, rinsed to plump and remove excess salt (Salmon Caviar)
• chervil, sprigs

Directions

1. 1

   In the fridgerator, chill 4 nice dinner plates.

2. 2

   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. (Yields approximately 1 cup).

3. 3

   GARLIC CROUTONS: Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns (approximately 5 minutes). Be careful garlic doesn't burn or it will become bitter. Remove garlic and discard.

4. 4

   Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels.

5. 5

   Toss with parsley and lemon zest while still warm. Store in an air tight container if not using immediately.

6. 6

   ASSEMBLY: Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside.

7. 7

   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.

8. 8

   Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this.

9. 9

   Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, and chervil Serve immediately.