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 potatos , 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)

Cooking Recipe:

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 (can be eaten with a full meal or just by itself as a meal) .

RAW EGG WARNING

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning -- Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."