Chilled Lobster Salad With Lemon Thyme Madeleine

• 4 tablespoons mint
• 4 tablespoons cilantro
• 4 tablespoons basil
• 4 tablespoons dill
• 2 eggs
• 2 tablespoons Parmigiano Reggiano cheese, grated
• 1/4 cup lemon juice
• 2 cups extra virgin olive oil
• 6 tablespoons unsalted butter
• 2/3 cup powdered sugar
• 1/2 cup flour
• 1/4 cup ground almonds
• 1/2 cup egg whites
• 2 tablespoons thyme, chopped
• 2 (1 1/2 pound) lobsters, cooked and cooled
• 1 head hydroponic bibb lettuce
• 12 slices avocado
• 16 segments red grapefruit
• herbed vinaigrette
• 8 lemon thyme madeleines

1. Blanch all the herbs in boiling salted water for 5 seconds, shock in ice cold water and chop.
2. Place the eggs, cheese and lemon juice in a blender on medium speed.
3. Slowly add the oil in a steady stream to emulsify the vinaigrette.
4. Strain through a fine mesh strainer.
5. Chill.

mint, cilantro, basil, dill, eggs, cheese, lemon juice, extra virgin olive oil, unsalted butter, powdered sugar, flour, ground almonds, egg whites, thyme, lobsters, bibb lettuce, avocado, red grapefruit, vinaigrette, thyme

Taken from www.foodrepublic.com/recipes/chilled-lobster-salad-with-lemon-thyme-madeleine-recipe/ (may not work)