Maine lobster, boiled and shelled 1 ea. dice tail ¼-inch
Tarragon Aioli (recipes follows) ½ cup
Tarragon, minced 1 Tbsp.
Celery, diced fine ¼ cup
Scallion, minced 2 Tbsp.
Green apples, diced fine 3 Tbsp.
Boston lettuce, cleaned 1 hd.
Grapefruit, supremes 2 ea.
Avocado, peeled, sliced 2 ea.
Olive oil as needed Lemon juice as needed
Tarragon aioli Egg yolk 1 ea.
Water 1 Tbsp.
Garlic clove, minced fine 1 ea.
Kosher salt ½ tsp.
Olive oil ½ cup
Apple cider vinegar 1 Tbsp.
Tarragon, minced 2 Tbsp.
For the lobster: Bring two gallons of water to a boil, and drop the lobster into the water; boil the lobster for 11 minutes and then remove and place in a large bowl of ice to cool down.
For the tarragon aioli: In a large bowl, combine the egg yolk, 1 tablespoon water, garlic, and the salt and whisk to combine. Slowly whisk in the olive oil while dripping the oil in slowly to form an emulsion. Whisk in the rest and add the cider vinegar and fresh tarragon. Chill.
For the lobster salad: Combine the aioli, tarragon, celery, scallion, and green apples in a bowl and toss to combine. Add the diced lobster and fold in gently. Chill for 10 minutes.
For the composed salad: Prep the Boston lettuce, grapefruit, and avocado and chill for 30 minutes. Remove and set the plates with the Boston lettuce as the base, three segments of the grapefruit, and a small fan of avocado. Drizzle with olive oil and lemon juice. Form the lobster salad into a ½-cup mold and place on the center of the plate. Garnish with lobster claw and a sprig of tarragon.