Lobster in wild watercress dressing
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Fresh laurel (bay leaf) |
| ½ | cup | Fresh chervil |
| ½ | cup | Fresh sorrel |
| ½ | cup | Fresh tarragon |
| ½ | cup | Fresh basil |
| 1 | Sprig chervil | |
| 1 | Bunch wild watercress * | |
| ½ | Sm. Spanish onion; chopped | |
| ¼ | cup | Chardonnay wine vinegar |
| 1 | Egg yolk | |
| ¼ | cup | Olive oil |
| ½ | cup | Fresh fennel |
| ½ | cup | Fresh Italian parsley |
| 1 | cup | White vermouth |
| 1 | (2- to 3-lb) lobster | |
| Salt | ||
| Fresh. ground white pepper | ||
| 1 | Tomato; julienned | |
| 1 | Yel.bell pepper; julienned | |
| 1 | Red bell pepper; julienned | |
| Additional fresh herbs | ||
Directions
WILD WATERCRESS DRESSING
*Note: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. Created by: Joe Venezia, Hotel Bel-Air, Los Angeles (C) 1992 The Los Angeles Times