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Ingredients

• 2 x Lobstes, steamed or possibly poached
• 2 lrg Hearts Of Romaine Lettuce
• 1 c. Tender White Frisee Lettuce Leaves
• 1/2 lb Peeled Celery Root,, cut thin julienne
•     Caesar Dressing (Recipe Follows)
• 1 c. Garlic Croutons (Recipe Follows)
• 1/4 c. Freshly Shaved Parmesan Cheese
•     Salmon Roe, rinsed and liquid removed
•     Fresh Chervil
• 2 x Cloves (2 tsp.) chopped garlic
• 3 x Anchovy fillets (1 tsp.) rinsed and chopped
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 3 Tbsp. Fresh lemon juice
• 1 lrg Egg yolk
• 5 Tbsp. Extra virgin extra virgin olive oil
• 2 Tbsp. Freshly grated Parmesan
•     Salt and freshly grnd pepper to taste
• 1/2 c. Extra virgin olive oil
• 3 lrg Cloves garlic, crushed with the side of a knife
• 1 c. 1/4-inch square bread cubes cut from good day old bread with crusts removed
• 1 Tbsp. Finely chopped dry parsley
• 1/2 tsp Freshly grated lemon zest

Description

Carefully Remove Lobster Meat From Shell, Reserving Heads And Tail For Plate Garnish If You Like. Set Meat Aside. Cut And Arrange Romaine Hearts And Frisee Attractively On Chilled…

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