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Salade de Médaillons de homard a la vinaigrette de crustacés servie sur lit de poireaux

Lobster medallions with seafood vinaigrette, served on a bed of marinated leeks
From: Feature Story
Radisson Seven Seas Voyager
Signatures Restaurant

Ingredients:
4 pieces Lobster tails, 200 grams each
4 pieces mixed lettuce or mesclun salad bouquet
1 teaspoon balsamic vinegar
Crustacean vinaigrette:
¼ cup lobster stock or other crustacean stock
1 tablespoon Dijon mustard
Salt and freshly ground pepper
½ piece shallot, finely chopped
2 tablespoons red wine vinegar
¼ cup virgin olive oil
1 tablespoon basil, cut into julienne

Court - bouillon:
4 cups water, cold
¼ cup vinegar, white
1 cup dry white wine
4 ounces carrots cut into medium mirepoix
4 ounces onions cut into medium mirepoix
4 ounces leeks cut into medium mirepoix
2 ounces celery stalk cut into medium mirepoix
1 small bouquet garni
Peppercorns
Sea salt