Ingredients

2 vanilla beans, split in half and pulp removed
1 1/4 cups vegetable oil
1 egg*
1 tablespoon Dijon mustard
1 tablespoon finely chopped tarragon leaves
1 lemon, juiced
1 pound cooked fresh lobster meat, diced 1/2-inch thick
1/2 pound Idaho potatoes, peeled, diced 1/2-inch thick, cooked until tender and cooled
1/4 cup small diced red onion
1/4 cup small diced celery
1/2 teaspoon chopped garlic

1/2 pound fresh maiche, cleaned
1 tablespoon chopped, fresh parsley leaves
12 toasted French bread rounds (2 inches by 1/4-inch
thick)

Directions

In a saucepan, over medium heat, combine the vanilla
bean, pulp and oil. Bring to a simmer and cook for 10 minutes. Remove from the heat, cool
completely and strain.
In a food processor, fitted with a metal blade, combine the egg, mustard, tarragon and
lemon. Process until smooth. Season with salt and pepper. With the machine running, add 1
cup of the vanilla oil slowly, in a steady stream. Process until the mixture is thick and
creamy. Remove and refrigerate for at least 1 hour. Can be made the day ahead of time.
In a mixing bowl, combine the lobster, potatoes, onions, celery and garlic. Season with
salt and pepper. Toss well. Fold in the vanilla bean emulsion. Mix well. In another mixing
bowl, toss the maiche with the remaining vanilla oil. Season with salt and pepper.
To serve, place the greens in the center of each serving plate. Mound the lobster salad in
the center of each plate of greens. Garnish with parsley. Serve the croutons with the
salad.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the
slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend
you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells,
and avoid contact between the yolks or whites and the shell.