Name: Warm Lobster Salad
Yield: Makes 4 servings
Ingredients: 4 (1-pound) lobsters; 1 recipe lobster stock; 1/2 cup vinaigrette; Fine sea salt, to taste; Freshly ground white pepper, to taste; 6 cups mesclun (baby greens); 1 shallot, peeled and finely diced; 1 teaspoon fresh lemon juice; 1 bunch fresh chervil, for garnish

Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook.

To read more about Ripert, click here.

Eric: This was one of Gilbert's specialties and was always one of the most popular items on the menu. I think it closed more than one deal, and definitely led to some second dates. If you want, you can make it with langoustine or spiny lobster.

Recipe notes

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