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.
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.
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.
Yield: 8 servings