2 Lobsters (1 3/4 to 2 lbs ea); steamed or poached until just done 2 large Romaine lettuce hearts 1 cup Tender white frisee lettuce leaves 1/2 pound Peeled celery root; cut thin julienne 1 bottle Caesar Dressing 1 cup garlic croutons 1/4 cup Freshly-shaved Parmesan cheese ***GARNISH*** Salmon caviar; rinsed to plump and remove excess salt Chervil sprigs
Carefully remove lobster meat from shell, reserving heads and tail for plate garnish if desired. Set meat aside.
Cut and arrange romaine hearts and frisee attractively on chilled plates. Lightly toss celery root with half the dressing and arrange on top of lettuces. Slice lobster tails into medallions and place on top of celery root.
Place a shelled claw portion on top of this. Drizzle remaining dressing on lettuces and scatter croutons and shaved Parmesan over top.
Garnish with salmon caviar, chervil and head/tail sections if using and serve immediately.