In a saucepan, over medium heat, combine the vanilla bean, pulp and oil. Bring to a simmer and cook for 10 minutes. Remove from the heat, cool completely and strain. In a food processor, fitted with a metal blade, combine the egg, mustard, tarragon and lemon. Process until smooth. Season with salt and pepper. With the machine running, add 1 cup of the vanilla oil slowly, in a steady stream. Process until the mixture is thick and creamy. Remove and refrigerate for at least 1 hour. Can be made the day ahead of time. In a mixing bowl, combine the lobster, potatoes, onions, celery and garlic. Season with salt and pepper. Toss well. Fold in the vanilla bean emulsion. Mix well. In another mixing bowl, toss the maiche with the remaining vanilla oil. Season with salt and pepper. To serve, place the greens in the center of each serving plate. Mound the lobster salad in the cneter of each plate of greens. Garnish with parsley. Serve the croutons with the salad. Yield: 4 servings Per serving: 2613 Calories (kcal); 274g Total Fat; (91% calories from fat); 6g Protein; 48g Carbohydrate; 0mg Cholesterol; 203mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 54 1/2 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C34 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1259g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1646 (99%)|
|Amt Per Serving||% DV|
|Total Fat 182.9g||244 %|
|Saturated Fat 13.5g||67 %|
|Monounsaturated Fat 115.7g|
|Polyunsanturated Fat 51.4g|
|Cholesterol 0mg||0 %|
|Sodium 342.1mg||12 %|
|Potassium 218.5mg||6 %|
|Total Carbohydrate 14g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 12.4g|
|Protein 1.9g||3 %|
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Calories per serving: 1662
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