For the Lobster
2 Lobster (1 1/2 - 2 #)
4 Lobster Tails
Kill the Lobster by inserting a knife through the cross on the back of the carapace. Remove the tail and the claws. Split the head and remove any of the green Tamale and reserve it. Place the claws into a pot of salted Boiling water and cook for 8 minutes. Place in the tail and cook for 5 minutes. Allow to cool at room temp. If using frozen tails remove the meat from the tails by cutting away the underside ribs. Wrap the tail meat in some cling wrap and cook in simmering salted water for 5 minutes and allow to cool to room temp. Slice the tail and crack knuckle meat prior to service.
For the Tomato Vinaigrette
2oz EV Olive oil
1 Tbsp Small yellow onion (fine dice)
2 Cloves Garlic (crushed)
I Large Ripe Tomato
3 spr. Chopped Tarragon
Black Pepper – to taste
Salt – to taste
Place the olive oil into a sauté pan over medium heat. When the pan is hot add the chopped onion and garlic and cook until soft, but do not allow to color.
Peel and seed the tomato and Chop it into small dice. Add to the pan and allow to cook until soft and broken down and most of the liquid has evaporated.
Add the chopped tarragon season with salt and pepper and add the sugar. Sugar may need to be adjusted depending on the ripeness of the Tomato. Remove and cool slightly.
Place the tomato mixture into a blender and turn on med speed. Add the vinegar and then drizzle in the olive oil. Adjust the seasoning as needed. Reserve the dressing.
To Assemble the Salad
2 balls Buratta Cheese
Cut the Burratta into 8 pieces, place 2 pieces onto each plate onto the plate. Decoratively place the Tomatoes on to the plate, arrange some of the romaine hearts beside them. Place the Tomato Vinaigrette in various spots around the plate. Place the llices of lobster on top of the dressing and decorate with herbs. Drizzle some olive oil on the tomatoes and lettuce. Serve.