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Name: Lobster Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: Caesar Dressing (Recipe; 2 Cloves (2 teaspoons) minced; 2 tb Grated Parmesan fresh; Fresh Chervil; 1 ts Worcestershire Sauce; 1/2 lb Peeled Celery Root,, cut; 1 c Tender White Frisee Lettuce; 2 Lobstes, steamed or poached; 1/2 c olive oil; 3 tb Fresh Lemon Juice; 1/2 ts Freshly grated lemon zest; 5 tb Extra Virgin Olive Oil; 1/4 c Freshly Shaved Parmesan; Salmon Roe, rinsed and; 3 Anchovy fillets (1 teaspoon); 1 ts Dijon mustard; 3 lg Cloves garlic, crushed with; 2 lg Hearts Of Romaine Lettuce; 1 lg Egg yolk; 1 c 1/4-inch square bread cubes; 1 tb Finely minced dry parsley; 1 c Garlic Croutons (Recipe; Salt

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INGREDIENTS

Caesar Dressing (Recipe
2 Cloves (2 teaspoons) minced
2 tb Grated Parmesan ; fresh
Fresh Chervil
1 ts Worcestershire Sauce
1/2 lb Peeled Celery Root,, cut
1 c Tender White Frisee Lettuce
2 Lobstes, steamed or poached
1/2 c olive oil
3 tb Fresh Lemon Juice
1/2 ts Freshly grated lemon zest
5 tb Extra Virgin Olive Oil
1/4 c Freshly Shaved Parmesan
Salmon Roe, rinsed and
3 Anchovy fillets (1 teaspoon)
1 ts Dijon mustard
3 lg Cloves garlic, crushed with
2 lg Hearts Of Romaine Lettuce
1 lg Egg yolk
GARLIC CROUTONS
1 c 1/4-inch square bread cubes
1 tb Finely minced dry parsley
1 c Garlic Croutons (Recipe
GARNISH
CAESAR DRESSING
Salt

INSTRUCTIONS

Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside. Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces. Slice lobster tails into medallions and place on top of celery root. Place a shelled claw portion on top of this. Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top. Garnish with salmon caviar, chervil and head/tail sections if using and serve immediately. Caesar Dressing: Whisk first 6 ingredients together until combined. Whisk in olive oil to form a smooth dressing. Stir in cheese and season to taste with salt and pepper. Yield: approximately 1 cup Garlic Croutons: Add oil and garlic to a saute pan and saute garlic over moderate heat so that it slowly browns. This should take 4 to 5 minutes. Be careful garlic doesnt burn or it will become bitter. Remove garlic and discard. Raise heat and saute bread cubes in a single layer until golden brown and crisp on all sides. Remove and drain on paper towels. Toss with parsley and lemon zest while still warm. Store in an air tight container if not using immediately. Yield: 4 servings NOTES : RAW EGG WARNING: The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell." Recipe by: JOHN ASH SHOW #JA9757 Posted to MC-Recipe Digest V1 #508 by Bill Spalding on Mar 10, 1997.

NOTES

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Lobster Caesar Salad

Caesar Dressing (Recipe
2 Cloves (2 teaspoons) minced
2 tb Grated Parmesan fresh
 Fresh Chervil
1 ts Worcestershire Sauce
1/2 lb Peeled Celery Root,, cut
1 c Tender White Frisee Lettuce
2 Lobstes, steamed or poached
1/2 c olive oil
3 tb Fresh Lemon Juice
1/2 ts Freshly grated lemon zest
5 tb Extra Virgin Olive Oil
1/4 c Freshly Shaved Parmesan
 Salmon Roe, rinsed and
3 Anchovy fillets (1 teaspoon)
1 ts Dijon mustard
3 lg Cloves garlic, crushed with
2 lg Hearts Of Romaine Lettuce
1 lg Egg yolk
 GARLIC CROUTONS
1 c 1/4-inch square bread cubes
1 tb Finely minced dry parsley
1 c Garlic Croutons (Recipe
 GARNISH
 CAESAR DRESSING
 Salt

Carefully remove lobster meat from shell, reserving heads and tail for  plate garnish if desired. Set meat aside. Cut and arrange romaine hearts  and frisee attractively on chilled plates. Lightly toss celery root with  half the dressing and arrange on top of lettuces.    Slice lobster tails into medallions and place on top of celery root. Place  a shelled claw portion on top of this. Drizzle remaining dressing on  lettuces and scatter croutons and shaved Parmesan over top. Garnish with  salmon caviar, chervil and head/tail sections if using and serve  immediately.    Caesar Dressing: Whisk first 6 ingredients together until combined. Whisk  in olive oil to form a smooth dressing. Stir in cheese and season to taste  with salt and pepper.    Yield: approximately 1 cup    Garlic Croutons: Add oil and garlic to a saute pan and saute garlic over  moderate heat so that it slowly browns. This should take 4 to 5 minutes. Be  careful garlic doesnt burn or it will become bitter. Remove garlic and  discard. Raise heat and saute bread cubes in a single layer until golden  brown and crisp on all sides. Remove and drain on paper towels. Toss with  parsley and lemon zest while still warm. Store in an air tight container if  not using immediately.    Yield: 4 servings    NOTES : RAW EGG WARNING: The American Egg Board states: "There have been  warnings against consuming raw or lightly cooked eggs on the grounds that  the egg may be contaminated with Salmonella, a bacteria responsible for a  type of food poisoning....Healthy people need to remember that there is a  very small risk and treat eggs and other raw animal foods accordingly. Use  only properly refrigerated, clean, sound-shelled, fresh, grade AA or A  eggs. Avoid mixing yolks and whites with the shell."  Recipe by: JOHN ASH SHOW #JA9757    Posted to MC-Recipe Digest V1 #508 by Bill Spalding <billspa@icanect.net>  on Mar 10, 1997.

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 4 Servings

Calories: 243
Calories from Fat: 232 (95%)

Amt Per Serving		% DV

	Total Fat 25.8g	34 %
	Saturated Fat 4.2g	21 %
	Monounsaturated Fat 18.1g
	Polyunsanturated Fat 2.7g
Cholesterol 55.2mg		17 %
Sodium 92.9mg		3 %
Potassium 53.2mg		1 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.1g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 243

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