Fried Green Tomatoes With Lobster And Tear Drop Tomato Salad

Recipe Ingredients

		For Lobster Salad
1		Egg (large)
1 tablespoon	15ml	Dijon mustard
		Juice of 1/2 fresh lemon - abt 1 tbspn
		Salt - to taste
		Freshly-ground white pepper - to taste
		Hot sauce - to taste
1 1/2 cups	355ml	Vegetable oil
2 tablespoons	30ml	Chopped shallots
1 teaspoon	5ml	Chopped garlic
2 tablespoons	30ml	Chopped fresh tarragon leaves
3 tablespoons	45ml	Capers
1 tablespoon	15ml	Caper juice
2 tablespoons	30ml	Fresh lobsters - cooked, tail and (large)
		Claw meat removed, shells discarded
1/2		Red teardrop or small pear tomatoes
1/2		Yellow teardrop or small pear tomatoes
1/4 cup	10g / 0.4oz	Fresh chervil leaves
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
		Drizzle extra-virgin olive oil
		For The Tomatoes
2		Green tomatoes - cored, and (large)
		Ends removed
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	31g / 1.1oz	Yellow cornmeal
1 cup	237ml	Vegetable oil

Recipe Instructions

In a blender, combine the egg, mustard, lemon juice, and hot sauce. Blend on high until smooth. With the blender running, slowing add enough oil until the mixture is thick. Season with salt and pepper. Set aside.

In a mixing bowl, combine half of the mayonnaise, shallots, garlic, and tarragon. Mix well. Roughly chop the capers and add to the mayonnaise mixture. Add the caper juice and mix well. Season with salt and pepper. Small dice the lobster meat and add to the mayonnaise mixture. Season with salt and pepper. Mix well. Cover with plastic wrap and refrigerate while frying the tomatoes.

Slice each tomato 1/4-inch thick. Season with salt and pepper. In a small bowl, combine the flour and cornmeal. Season with salt and pepper. Mix well.

In a large cast-iron skillet, over medium heat, add the oil. Dredge the tomato slices in the flour mixture, coating both sides completely. When the oil is hot, pan-fry the tomatoes until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Remove the tomatoes and drain on paper towels. Season with salt and pepper.

Add the teardrop tomatoes and the chervil to the lobster salad and mix well. Arrange the fried tomatoes in the center of each serving plate. Mound the Lobster Salad in the center of the fried tomatoes. Drizzle with olive oil. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D45) - from the TV FOOD - NETWORK

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