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Chilled lobster with fresh perigord black truffles and pickled root vegetable salad

4-1 pound lobsters, poached in their shells
1 cup mushroom flavored aspic
One-quarter cup each of julienned, blanched carrot, rutabaga and parsnip
1 tablespoon rice wine vinegar
1 tablespoon sunflower seed oil
1 tablespoon minced dill
Freshly ground black pepper to taste
Salt to taste
Chervil sprigs for garnish
Fresh Perigord black truffle julienne for garnish

1. Remove the lobster meat from the shell. Keep the claw meat separate from the knuckle meat and split the tail meat lengthwise in two. Put the lobster meat on a rack placed on a cookie sheet or tray. Brush the lobster with the aspic and keep the tray chilled.
2. Season the root vegetables with the vinegar, oil, dill and freshly ground black pepper and salt to taste.
3. To arrange on plates, first place seasoned vegetables in the center of each plate. Then arrange the glazed lobster tail to form a ring shape on top of the vegetables and place the claw and knuckle meat inside the ring shape.
4. Garnish with the chervil and truffle julienne. 
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