MMMMM----- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Shellfish
       Yield: 6 servings
       2 c  Lobster meat
       1    Egg yolk
       1 tb White wine vinegar
       1 tb Dijon or Dusseldorf mustard
       1 tb Tomato paste
       1 ds Salt and pepper, to taste
     1/8 ts Cayenne or tabasco
       1 c  Salad oil
     1/2    Lemon
     3/4 ts Tarragon; freshly chopped OR
            1/4 t dried tarragon
       2 tb Cognac
     3/4 c  Tomato; seeded and cubed
      12    Romaine lettuce leaves
   Chop or shread the cooked lobster meat and refrigerate until dressing
   has been prepared. For the dressing, place the yolk in a mixing bowl
   and add vinegar, mustard, tomato paste, salt and pepper and cayenne.
   Gradually add the oil, beating vigorously with a wire whisk. Juice
   the lemon. Beat in the lemon juice, tarragon and cognac. Add lobster
   and tomatoes to the dressing and fold in with a rubber spatula. This
   may be done in advance and refrigerated for an hour or so. Prepare
   the salad: When ready to serve, stack crisped romaine lettuce leaves
   and slice them into fine shreads. Place shreads on individual salad
   plates. Top with lobster dressing and serve immediately. (You may
   substitute crabmeat or shrimp for the lobster.) A Craig Claiborne