2 egg yolks*
1 lemon, juiced
2 ounces white truffle oil
1 1/4 cups olive oil
Salt and white pepper
3 cups tomato concasse (peeled, seeded and cut into long thin leaf-like segments)
1 1/2 tablespoons chopped fresh fines herbes
4 (1 1/2 pound) lobsters, cooked and all meat reserved
1 tablespoon chopped tarragon
1 tablespoon chopped chives
1/4 cup celery, brunoise
1/4 cup finely chopped red onion
1/8 pound mache

Cooking Recipe:

Lemon-truffle aioli: Place egg yolks and lemon juice in the bowl of a food processor. While machine is running, add truffle oil and 1 cup of the olive oil in a steady stream, until incorporated and emulsified. Season with salt and pepper and refrigerate until ready to assemble salad (makes a great side dish) .

Preheat the oven to 325 degrees F.

In a shallow casserole dish, place tomato concasse, 1/4 cup remaining olive oil, fines herbes, salt, and pepper, to taste, in a shallow casserole dish. Toss to mix well, cover and bake for 40 minutes. Cool mixture then refrigerate until cold until ready to assemble cocktail.

Assemble cocktail: Chop lobster meat into bite-size pieces and place in a large bowl with aioli, tarragon, chives, celery and onion and stir gently to thoroughly combine. Season with salt and pepper to taste. In a martini glass, ladle about 1/3 cup of tomato confit into bottom of glass, top this with a small amount of mache, and divide lobster salad between glasses. Garnish decoratively with a small amount of mache and serve immediately.