Romaine lettuce with lobster
Instructions
Cut leeks diagonally sliced rather thick 16 drawing, then scottatele in a saucepan with salted boiling water.
Peel the Romaine lettuce and endive salad, choose from each tuft the most beautiful plants leaves and wash them thoroughly.
Prepare a marinade by mixing in a bowl the two types of vinegar, water storage del tartufo, olive oil extra virgin olive oil, salt and white pepper and use to dress salads.
Briefly Saute lobster slices in a pan with olive oil, then add salt.
Split the salad leaves and chunks of Leek in four individual dishes, put in each 5 slices of lobster, sprinkle all over with the marinade, garnish with Chervil and some strips of truffle and serve.
Ingredients and dosing for 4 persons
- 1 green leek
- 2 hearts of romaine lettuce salad
- 1 heart of frisee salad
- 4 tablespoons of good wine vinegar quality
- Few drops of balsamic vinegar
- 4 tablespoons of water conservation of truffles
- 4 tablespoons of olive oil
- 8 tablespoons of olive oil extra virgin
- 20 slices of lobster meat
- 4 sprigs of chervil
- 4 slices of black truffle (strips)
- Salt
- White pepper