Lobster Salad with Red Lentil Vinaigrette

1. separate lobster claws and tail from the body with twisting movements. Cut lobster tail in half lengthwise. Separate the meat and remove the black intestine. Separate the joints from the claws, cut them open on the outer sides with kitchen scissors, bend them apart with the help of a kitchen towel, remove the meat.

Pull off claw fingers upwards, leaving the chitinous leaf on the carapace. Strike claws and claw fingers with the back of a heavy knife, scoop out the meat as well. Rinse cooled lobster meat, dry, place in heatproof work bowl and cover to cool.

2. lentils in the sieve cooled rinse, in boiling salted water form and at low temperature 56 min open make. Then pour through a sieve, rinse and drain. Remove the stem of the tomatoes in the form of a wedge. Blanch tomatoes for 30 seconds, rinse, skin, quarter and remove liquid inside. Cut tomato flesh into very small cubes. Clean scallions, cut only the white and light green diagonally into very fine rings. Clean frisée lettuce, plucking only the light green into bite-sized pieces. Rinse the lettuce and spin dry. 3.

Preheat the oven. Stir a salad dressing from white wine vinegar, pepper & salt, 1 pinch of sugar, 5 tbsp each olive oil and oil. Mix half of it with the lentils, the rest over the lobster pieces form.

For the tarragon oil, pluck tarragon leaves from stems, h

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