Ingredients

Makes 2 (appetizer) servings

　　1 1/2 to 1 3/4 pound lobster

　　1 large egg yolk, room temperature

　　1 teaspoon water

　　3/4 cup olive oil, more for dressing greens

　　1/4 cup vegetable oil

　　1 1/2 to 2 tablespoons lemon verbena, cut in chiffonade

　　Juice of 1/2 lemon

　　1 large vine-ripe tomato, peeled, seeded, and cut into 1/4-inch strips

　　2 cups mesclun mix, pea shoots, or sunflower shoots

　　2 radishes, julienned

　　Salt and pepper

　　

Step 1

1. Fill a large pot with 2 inches of salted water. Insert a steaming rack so that the lobster will not touch the water. Cover and bring to a boil. Add lobster and cover; cook 10 to 12 minutes. Remove to a platter and refrigerate to cool, about 30 minutes.

　　

Step 2

2. Meanwhile, in a stainless steel bowl combine egg yolk and water. Whisk to combine. Add oil in a slow, steady stream until the dressing is emulsified and thick enough to coat the back of a spoon. Add half of the verbena and lemon juice. Season with salt and pepper. Set aside for 10 minutes to let flavors combine.

　　

Step 3

3. Once cooled, remove lobster meat from shell, leaving claw and tail meat intact. Using a chef’s knife, slice tail meat into pieces 1/2 inch thick. Transfer claws and tail meat to a medium bowl. Add 2 tablespoons dressing and tomato strips. Toss to coat.

　　

Step 4

4. Place greens in a medium bowl. Drizzle olive oil them and season with salt. Toss to lightly coat. Place 1 cup tossed greens in the center of each plate. Divide tail meat and claws. Drizzle 1 tablespoon dressing on each plate around lobster. Garnish each plate with radish and remaining verbena. Serve immediately. (Remaining dressing should be stored, tightly covered, in the refrigerator for up to 3 days.)

　　

Step 5

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.