Salade De Homard Tiede
| Yield: | 6 Servings |
| Categories: | Salad |
| 5 | qt | Water |
| 1 | qt | White wine |
| 1 | c | White vinegar |
| 1 | Onion; sliced | |
| 1 | Stalk celery | |
| BOUQUET GARNI: (thyme; bay leaf; parsley) | ||
| Salt & freshly ground pepper | ||
| 3 | 1-1/2 to 2 lb. maine lobsters | |
| 6 | Jumbo artichokes | |
| 1 | qt | Water |
| 2 | Lemons; juice of | |
| 2 | tb | Oil |
| Salt | ||
| 18 | Asparagus spears | |
| 2 | Stalks celery (white; tender ones only) | |
| 1 | sm | Avocado |
| 3 | sm | Belgium endives; quartered |
| DRESSING | ||
| 2 | Shallots; chopped | |
| 1 | Clove (small) garlic; pureed | |
| 2 | tb | Xeres (sherry) vinegar |
| 1 | ts | Dijon mustard |
| 1 | Egg yolk | |
| 6 | tb | Olive oil |
| Coral from the lobsters | ||
| 1 | tb | Each: fresh parsley; tarragon, & chives |
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