Ingredients Jump to Instructions ↓


  2. 1 large egg

  3. 1 tablespoon Dijon mustard

  4. 1/2 fresh lemon, about 1 tablespoon

  5. Freshly ground white pepper

  6. Hot sauce

  7. 1 1/2 cups vegetable oil

  8. 2 tablespoons chopped shallots

  9. 1 teaspoon chopped garlic

  10. 2 tablespoons chopped fresh tarragon leaves

  11. 3 tablespoons capers

  12. 1 tablespoon caper juice

  13. 2 large fresh lobsters, cooked, tail and claw meat removed, discard shells

  14. 1/2 pint red teardrop or small pear tomatoes

  15. 1/2 pint yellow teardrop or small pear tomatoes

  16. 1/4 cup fresh chervil leaves

  17. 1 tablespoon finely chopped fresh parsley leaves

  18. Drizzle extra-virgin olive oil


  20. 2 large green tomatoes, cored and ends removed

  21. Salt

  22. Freshly ground black pepper

  23. 1/2 cup all-purpose flour

  24. 1/2 cup yellow cornmeal

  25. 1 cup vegetable oil

Instructions Jump to Ingredients ↑

  1. In a blender, combine the egg, mustard, lemon juice, and hot sauce. Blend on high until smooth. With the blender running, slowing add enough oil until the mixture is thick. Season with salt and pepper. Set aside. In a mixing bowl, combine half of the mayonnaise, shallots, garlic, and tarragon. Mix well. Roughly chop the capers and add to the mayonnaise mixture. Add the caper juice and mix well. Season with salt and pepper.

  2. Small dice the lobster meat and add to the mayonnaise mixture. Season with salt and pepper. Mix well. Cover with plastic wrap and refrigerate while frying the tomatoes. Slice each tomato 1/4-inch thick. Season with salt and pepper. In a small bowl, combine the flour and cornmeal. Season with salt and pepper. Mix well. In a large cast-iron skillet, over medium heat, add the oil. Dredge the tomato slices in the flour mixture, coating both sides completely. When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Remove the tomatoes and drain on paper towels. Season with salt and pepper. Add the teardrop tomatoes and the chervil to the lobster salad and mix well. Arrange the fried tomatoes in the center of each serving plate. Mound the Lobster Salad in the center of the fried tomatoes. Drizzle with olive oil. Garnish with parsley.

  3. Yield : 4 servings


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