LOBSTER AND LEEK VINAIGRETTE

Ingredients for 2 people

lobsters

2 lobsters, 1 1/2 lb.

Water

Salt

2 leeks, washed and sliced ​​in half lengthwise

Green apples, sliced

Young rocket shoots

1 fennel, minced

Vinaigrette

1 egg yolk

1 garlic clove, finely chopped

1 C. Dijon mustard

1 shallot, finely chopped

Red wine vinegar

Chives, chopped

Tarragon, chopped

Olive oil and canola

To taste salt and pepper of the mill

Croutons

Bread dice

Butter

Poached egg

1 egg

1 C. white vinegar

Preparation

Lobster

In boiling salted water, plunge the lobsters for 5 to 6 minutes. 
Remove the lobsters from the water and let them cool and peel them.

Egg

1. In a slightly simmering water, pour the white vinegar.
2. In a small ramekin, break an egg and gently place it in hot water. 
3. Cook for 3 minutes and remove from the water, then drain.

Vinaigrette

1. Whisk the egg yolk with Dijon mustard and olive oil.
2. Add the other ingredients and mix.

Salad

1. Cook the leek in salted water for 5 to 6 minutes.
2. Add the apples and the young arugula.
3. Finish with the vinaigrette.

Mounting

1. Place the lobster on a plate. 
2. Add the salad and vinaigrette, and the egg and serve with butter croutons.