2 cooked lobsters
3 snow crab clusters
2 romaine salad heads
7 oz. croutons
50 semi dried tomatoes in ½
7 oz. parmesan cheese
2 tbsp Dijon mustard
2 tbsp acacia honey
1 - 1½ cup neutral oil, rapeseed or sunflower
Mix mustard and honey until homogeneous. Add the oil slowly and gently while whisking until you have the desired consistency.
Place some of the ‘sea’sar dressing on the bottom of the plate. Place a few romaine salad leaves, roughly chopped on top of the dressing.
Sprinkle the seafood in generous pieces over the salad along with tomatoes and anchovies. Finish with the planed parmesan to garnish and serve with bread.