For dressing, in the work bowl of your food processor, process vinegar, and tarragon. Slowly pour in the oil. Stop the machine and taste. Adjust the seasonings. Remove the lobster meat from the shell, slice the tail meat but leave the claws whole if possible, slice the potatoes. Toss the greens with 1/4 cup of dressing and put in the center of a plate. Toss the tomatoes, potatoes, and green beans with the oil and season with salt and pepper. Arrange in an attractive manner on the greens. Carefully toss the lobster with 1/4 cup of the dressing, and place on top of the salad. Smear the plate with the remaining dressing. This recipe yields ?? servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2164 broadcast 07-19-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 08-05-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (2465g)|
|Recipe Makes: 1|
|Calories from Fat: 1147 (49%)|
|Amt Per Serving||% DV|
|Total Fat 127.4g||170 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 75.7g|
|Polyunsanturated Fat 36.1g|
|Cholesterol 392mg||121 %|
|Sodium 1141.5mg||39 %|
|Potassium 6678.9mg||176 %|
|Total Carbohydrate 170g||50 %|
|Dietary Fiber 27.8g||111 %|
|Sugars, other 142.2g|
|Protein 140.8g||201 %|
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Calories per serving: 2348
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