Lobster Salad
Chef: Daniel Boulud Restaurant: Le Cirque, New York
Ingredients:
1 lobster cooked for 5 minutes, cleaned and removed from shell
A couple of leaves of Treviso salad julienne
A couple of raw fennel leaves
1 hard boiled egg cut into quarters
10 string beans cooked for 10 minutes
1 tomato skin to make a rose (decoration)
First Sauce:
60g of mayonnaise
1 teaspoon finely chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped coriander
1 tablespoon tarragon
Combine all these herbs with the mayonnaise
Second Sauce:
60g oil
30g Traditional Balsamic of Modena
1 tablespoon chopped basil
Salt and Pepper
Combine all ingredients
