9/08/1993
WAYNE GIBSON'S GRILLED LOBSTER SALAD
Tarragon salad dressing (below)
2 lobsters
Grated zest of 1/2 lemon
Chopped fresh parsley
Olive oil
Assorted salad greens

Add lobster to a pot of boiling water. Poach just 2 to 3 minutes; remove from pot and split the lobster.

Brush the cut surface with olive oil, grill cut-side down a few moments, then turn and sprinkle with lemon zest and fresh parsley. Grill until hot
through, about 2 to 3 minutes, depending on heat of fire.

Arrange greens on two salad plates. Place split lobster on top of salad greens. Drizzle with tarragon dressing (easy to do if you put it in a
squeeze-type plastic bottle such as a mustard or ketchup bottle).

Tarragon dressing: Whisk 4 eggs in a pan set over another pan of simmering water. Beat just until hot but not scrambled, then immediately
remove from heat. This is to kill bacteria; raw eggs should not be used in dressings.

Transfer to a clean bowl. Whisk in 2 teaspoons sugar, juice of 1 1/2 lemons and 2 tablespoons minced fresh tarragon. Whisk in 2 cups salad
oil or olive oil, adding a little at a time, until stiff mixture forms.

If too thick, whisk in a little cold water. Season to taste with salt and pepper. Recipe may be halved

Makes 2 servings.

- From Wayne Gibson