For 4
4 chicken breast
1 oz lobster oil
1 tbs. chopped tarragon
1 oz Worcestershire sauce
1/2 tsp. fresh thin grated ginger
Marinate the chicken in the ingredients above and refrigerate for 4 hours

Caesar vinaigrette:
1 egg yolk
1 tsp dijon mustard
1/2 lemon freshly squeezed juice
3 anchovie filets chopped
1/4 tsp. Tabasco
1/2 oz red wine vinegar
1 pinch black pepper
1 pinch salt
1/2 tsp. parmesan cheese grated
1 tsp. chopped tarragon
1 oz lobster oil
3 oz olive oil
1 tbs. butter milk

6 oz romaine lettuce
2 oz clean arugula leaf cut in half
2 oz croutons
2 tbs shredded parmesan cheese
1 lemon cut into 4 pieces

In a bowl combine the egg yolk and mustard. Add Tabasco, salt, pepper, anchovies and tarragon and mix with a whisk. While mixing, slowly add the olive and lobster oil. Keep mixing until the consistency becomes thick. Add the lemon juice and butter milk then finish with parmesan. Reserve. Place the chicken breast over medium heat on the B.B.Q, turn over after 2 minutes and repeat until the chicken is completely cooked (about 10 minutes, depending on the size of the breast). Pour the Caesar vinaigrette over the lettuce, add the croutons and mix well. Divide the salad over 4 plates, sprinkle with the shredded parmesan cheese and garnish with a lemon quarter. Place the chicken breast over top and serve. Enjoy !