Chiffonade of Lobster Chez Denis

Name: Chiffonade of Lobster Chez Denis
Yield: 6 to 8 Servings.
Cuisine: France
Ingredients: 2 (1½-pound) live lobster, or 2 cups cubed cooked lobster meat; 1 egg yolk; 2 (1½-pound) live lobster, or 2 cups cubed cooked lobster meat; 1 tablespoon imported mustard, such as Dijon or Düsseldorf; 1 tablespoon white wine vinegar; 1 tablespoon imported mustard, such as Dijon or Düsseldorf; 1 tablespoon imported mustard, such as Dijon or Düsseldorf; Salt and freshly ground pepper; 1 tablespoon tomato paste; ⅛ teaspoon cayenne pepper, or Tabasco sauce to taste; Salt and freshly ground pepper; 1 cup olive oil; ⅛ teaspoon cayenne pepper, or Tabasco sauce to taste; Juice of ½ lemon; Juice of ½ lemon; ½ cup cubed pure foie gras, optional; ¾ cup cubed, seeded tomatoes; 1 teaspoon chopped fresh tarragon, or ½ teaspoon dried; 2 teaspoons Cognac; 6 to 12 leaves fresh, crisp, romaine lettuce

Preparation info

6 to 8
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

2 (1½-pound) live lobster, or 2 cups cubed cooked lobster meat

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

If live lobster are used, drop them into enough vigorously boiling salted water to cover. Put a lid on. Cook 10 minutes and remove from the heat. Let stand covered about 15 minutes. Drain and let cool.
When the lobster are cool enough to handle, crack them and remove the meat from the claws and tail. Reserve and set aside any red coral. There should be about