2 cups lobster meat, previously cooked
1 lemon, juiced
1 tablespoon cognac
½ cup mayonnaise
2 cups béchamel sauce
1 teaspoon tomato sauce
1 tablespoon Cabernet Sauvignon
1 cup mushrooms, drained and chopped
⅛ teaspoon hot sauce
4 romaine lettuce leaves, chopped by hand
4 grape tomatoes
Lemon slices, for garnish
In a medium salad bowl combine mayonnaise with the cognac.
Add béchamel sauce, tomato sauce, wine, mushrooms, lemon zest, lemon juice and hot sauce.
Stir everything well.
Put on frig until use.
To serve use high martini glasses, dividing the meat lobsters between the glasses.
Add the lettuce and tomatoes dividing between the glasses.
Add the mix sauce over the lobster in each glass.
Garnish with a lemon slice.