Cos lettuce with lobster

Preparation:

Preparation: Cut the leek diagonally to obtain 16 rather thick slices, then blanch them in a saucepan with boiling salted water. Clean the romaine lettuce and curly lettuce, choose the most beautiful central leaves from each head and wash them carefully. Prepare a marinade by mixing the two types of vinegar, the truffle conservation water, the extra-virgin olive oil, the salt and the white pepper in a bowl and use it to dress salads. Briefly brown the lobster slices in a pan with the olive oil, then salt them. Divide the lettuce leaves and the leek pieces into four individual plates, place 5 lobster slices in each of them, sprinkle everything with the marinade, garnish with the chervil and a few strips of truffle and serve.