Ingredients for 4 people
500g bouquet garni (leek, carrot, onion, bay leaf, pepper corn, salt)
2 lobsters of 500g each
1 frisée lettuce
½ lollo rosso
½ lollo bianco
3 egg yolks
1 glass of white wine
1 dash of white wine vinegar
½ vanilla pod
50ml olive oil
Insert a sharp pointed knife into the head of the lobster.
Boil them in water with the bouquet garni for 7 minutes.
Leave them to cool; remove meat from tails and claws.
Finely slice the lobster and distribute over the salad.
Simmer the white wine, vinegar and vanilla pod over a low heat for about 10 minutes.
Add the egg yolks and whisk the mixture au bain marie until fluffy.
Stir in the olive oil directly before serving.
Dress the salad and serve.
Important: The strength of the vanilla flavour will depend on how long the vanilla pod is allowed to steep.