- 2 egg yolks
- Juice of 1 lemon
- 1 1/4 cups olive oil
- 2 ounces white truffle oil
- Salt and white pepper to taste
- 3 cups of tomato filets (peeled, seeded and cut into long thin leaf-like segments)
- 1 1/2 tablespoons chopped fines herbes (fresh)
- 4- 1 1/2 pound lobsters, cooked and all meat reserved
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped chives
- 1/4 cup brunoise of celery
- 1/4 cup finely chopped red onion
- 1/8 pound mache
- LEMON-TRUFFLE AIOLI: Place egg yolks and lemon juice in the bowl of a food processor. While machine is running, add truffle oil and 1 cup of the olive oil in a steady stream, until incorporated and emulsified. Season with salt and pepper and refrigerate until ready to assemble salad.
- TOMATO CONFIT: Preheat the oven to 325ºF. In a shallow casserole dish, place tomato filets, 1/4 cup remaining olive oil, fines herbes and salt and pepper to taste in a shallow casserole dish. Toss to mix well, cover and bake for 40 minutes. Cool mixture then refrigerate until cold until ready to assemble cocktail.
- ASEEMBLE COCKTAIL: Chop lobster tails into bite-size pieces and place in a large bowl with aioli, tarragon, chives, celery and onion and stir gently to thoroughly combine. Season with salt and pepper to taste. In a martini glass, ladle about 1/3 cup of TOMATO CONFIT into bottom of glass, top this with a small amount of mache, and divide lobster salad between glasses. Garnish decoratively with a small amount of mache and serve immediately.
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