Lobster in Wild Watercress Dressing
Yield
2 servingsPrep
20 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
bay leaves
fresh |
*
|
| ½ | cup |
chervil
fresh |
*
|
| ½ | cup |
sorrel leaves
fresh |
* |
| ½ | cup |
tarragon leaves
fresh |
*
|
| ½ | cup |
basil
fresh |
*
|
| ½ | cup |
fennel bulb
fresh |
*
|
| ½ | cup |
italian parsley
fresh |
|
| 1 | cup |
vermouth
white |
* |
| 2 | pounds |
lobsters
up to 3 |
|
| Wild watercress dressing | |||
| 1 | each |
chervil
sprig |
*
|
| 1 | bunch |
watercress
wild |
*
|
| ½ | Sm. |
spanish onions
chopped |
|
| ¼ | cup |
white wine vinegar
chardonnay |
|
| 1 | each |
egg yolks
|
*
|
| ¼ | cup |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
fresh, ground |
*
|
| 1 | each |
tomatoes
julienned |
|
| 1 | each |
sweet yellow bell peppers
julienned |
|
| 1 | each |
sweet red bell peppers
julienned |
|
| 1 | x |
herbs
fresh |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
bay leaves
fresh |
*
|
| 118 | ml |
chervil
fresh |
*
|
| 118 | ml |
sorrel leaves
fresh |
* |
| 118 | ml |
tarragon leaves
fresh |
*
|
| 118 | ml |
basil
fresh |
*
|
| 118 | ml |
fennel bulb
fresh |
*
|
| 118 | ml |
italian parsley
fresh |
|
| 237 | ml |
vermouth
white |
* |
| 907.2 | g |
lobsters
up to 3 |
|
| Wild watercress dressing | |||
| 1 | each |
chervil
sprig |
*
|
| 1 | bunch |
watercress
wild |
*
|
| 0.5 | Sm. |
spanish onions
chopped |
|
| 59 | ml |
white wine vinegar
chardonnay |
|
| 1 | each |
egg yolks
|
*
|
| 59 | ml |
olive oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
fresh, ground |
*
|
| 1 | each |
tomatoes
julienned |
|
| 1 | each |
sweet yellow bell peppers
julienned |
|
| 1 | each |
sweet red bell peppers
julienned |
|
| 1 | x |
herbs
fresh |
* |
Directions
If any of the fresh herbs called for are not available, choose any seasonal herbs desired.
Watercress (Upland watercress) should have stems trimmed.
Scatter herbs in bottom of large saucepan.
Add white vermouth.
Top with lobster.
Cover and bring to boil. Steam until lobster is done, about 20 to 25 minutes.
Meanwhile, to make dressing, in food processor or blender, combine chervil, watercress, onion, wine vinegar, egg yolk, olive oil and salt and pepper to taste.
Blend until mixture is emulsified, being careful not to blend too much or dressing will separate.
Set aside.
Remove lobster from pan.
Crack shells and claws (if any). Pour some of watercress dressing on bottom of platter.
Arrange lobster tail and claws over dressing.
Combine tomato and yellow and red peppers.
Toss with remaining dressing.
Place around lobster. Garnish with additional herbs.
