Maine Lobster Tacos with Pico de Gallo and Lemongrass Dressing - Recipe

Ingredients

• Live Lobsters TWO 1 ¼ POUND
• Corn Tortillas 4
• Coarse Sea Salt TO TASTE
• Romaine Lettuce 1 ½ CUPS GENTLY PACKED – CUT CHIFFONADE
• Cilantro Sprigs FOR GARNISH
• Salt And Freshly Ground Pepper
• Water 4 QUARTS
• White Wine Vinegar ¼ CUP
• Avocado 1 – PEELED AND CUT INTO SMALL DICE
• Plum Tomato 1 MEDIUM – PEELED, SEEDED AND CUT INTO SMALL DICE
• Cilantro 2 TABLESPOONS FINELY CHOPPED
• Scallions 3 – WHITE PART ONLY AND FINELY MINCED
• Jalapeno Pepper 1 – HALVED, SEEDED AND FINELY MINCED
• Salt And Freshly Ground Black Pepper
• Fresh Lime Juice 2-3 TABLESPOONS (OR MORE AS NEEDED)
• Extra Virgin Olive Oil 2 TABLESPOONS
• Lemongrass 1 STALK – FINELY CHOPPED
• Cayenne Pepper ¼ TEASPOON – OR TO TASTE
• Coarse Salt And Freshly Ground White Pepper TO TASTE
• Garlic ½ CLOVE – PEELED AND SPRINKLED WITH SALT AND MASHED TO A PASTE
• Canola Oil 1 CUP PLUS 2 TABLESPOONS
• Egg Yolk 1 LARGE – AT ROOM TEMPERATURE
• Dijon Mustard 2 TEASpoons
• Fresh Lemon Juice 1 TEASpoon