Total Steps
3
Ingredients
9
Tools Needed
4
Ingredients
- Chervil sprigs
- 1/4 cup Freshly-shaved Parmesan cheese
- Salmon caviar (rinsed to plump and remove excess salt)
- 1 cup Garlic Croutons
- Caesar Dressing
- 1/2 pound Peeled celery root (cut thin julienne)
- 1 cup Tender white frisee lettuce leaves
- 2 large Romaine lettuce hearts
- 2 pound Lobsters (1 ¾ to 2 each, steamed or poached until just done)
Instructions
Step 1
Carefully remove lobster meat from <a href="/technique/8PC5SQSH/shell">shell</a>, reserving heads and tail for <a href="/technique/ZJ3WDM5Q/plate">plate</a> <a href="/technique/HZXPVMNR/garnish">garnish</a> if desired. Set meat aside. <a href="/technique/XZBDDD5G/cut">Cut</a> and arrange romaine hearts and frisee attractively on <a href="/technique/FK6MC4B6/chilled">chilled</a> <a href="/technique/ZJ3WDM5Q/plate">plates.</a> Lightly toss celery root with half the <a href="/technique/7CGY8RP7/dressing">dressing</a> and arrange on <a href="/technique/R34ZSY3M/top">top</a> of lettuces.
Step 2
<a href="/technique/3JDX2Q84/slice">Slice</a> lobster tails into medallions and place on <a href="/technique/R34ZSY3M/top">top</a> of celery root. Place a <a href="/technique/8PC5SQSH/shelled">shelled</a> claw portion on <a href="/technique/R34ZSY3M/top">top</a> of this. Drizzle remaining <a href="/technique/7CGY8RP7/dressing">dressing</a> on lettuces and scatter croutons and shaved Parmesan over <a href="/technique/R34ZSY3M/top">top.</a> <a href="/technique/HZXPVMNR/garnish">Garnish</a> with salmon caviar, chervil and head/tail sections if using and <a href="/technique/Y6MVNCHX/serve">serve</a> immediately.
Step 3
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 4 <a href="/technique/Y6MVNCHX/serving">servings</a>.