2 bay leaves
1 yellow onion, quartered
1 1/2 teaspoons salt
1/2 teaspoon black peppercorns
2 (1 1/2 to 2 pound) lobsters
4 cups mesclun greens
2 tablespoons extra virgin olive oil
2 large, ripe avocados, peeled, pitted, and cut into 1/2-inch pieces
1/2 cup homemade mayonnaise
2 teaspoons fresh lemon juice
11/2 teaspoons white truffle oil
1/4 cup minced shallots
2 tablespoons minced fresh chervil
1 tablespoon shaved fresh truffle
8 chives

cooking instructions Recipe:

In a large, heavy pot, bring 2 gallons of water, the bay leaves, onions, 1 teaspoon of salt, and peppercorns to a boil. Add the lobsters to the water and simmer, covered, for 10 to 12 minutes. Transfer the lobsters with tongs to a colander and rinse under cold running water. drain (the part where it exits) and let cool. When cool enough to handle, break off the claws from the bodies and crack to remove the meat. Twist the tails from the lobsters and discard the bodies. With kitchen shears, cut the underbellies of the lobsters and remove the tail meat. Cut the tail meat into bite sized pieces, and reserve the whole claw meat. When lobsters are cool enough to handle, break off claws at body of each lobster. Crack claws and remove meat. Reserve some claw meat, covered and chilled, for garnish (sprinkle on top) , if desired, and cut remainder into bite-size pieces. Twist tails off lobster bodies and discard bodies. With kitchen shears remove thin hard membrane from underside of each tail by cutting just inside outer edge of shell. Remove meat from each tail and cut into bite-size pieces. Spread the claw and tail meat on a plate and place in the refrigerator (also called a fridge) to cool, about 15 minutes. In a medium bowl lightly dress the mesclun greens with the olive oil and 1/4 teaspoon salt. Divide the mixture among 4 salad plates. Cut the avocados in half and remove the seeds and skins. Place 1/2 an avocado on each salad plate. Transfer the lobster meat to a medium bowl. Add the mayonnaise, lemon juice, truffle oil, shallots, chervil, truffle and remaining 1/4 teaspoon salt, and toss lightly to just combine. Divide the lobster salad among the 4 avocado halves, and garnish with chives. Serve.

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.

Preheat the oven (gas or electric should not matter) 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.