Lobster Salad with Watercress
Lobster Salad with Watercress There’s a reason why this seafood is always the most expensive item on the menu, it even tastes rich! In this amazingly decadent salad, fennel, sun-dried tomatoes and fresh herbs form the perfect complement to the sumptuous seafood. Ingredients; 1 large egg 1 large egg yolk 2 tsp Dijon mustard Zest and juice of 1 lemon 1 3/4 cups vegetable oil
3 tbsp chopped dill and/or chives Sea salt and freshly cracked black pepper 1/2 red onion, very thinly sliced 1 tsp red wine vinegar 4 cooked tails 1 large bunch of watercress, tough stalks removed 1/2 fennel bulb, very thinly sliced 8 sun-dried tomatoes in oil, drained and chopped chervil, dill, or chives, to garnish Preparation; # 1 To make the dressing, combine the egg, egg yolk, mustard, and lemon zest and juice in a food processor. Slowly add the oil. Add the dill and season. Transfer to a bowl, cover, and refrigerate. # 2 Combine the red onion and vinegar in a bowl. Let stand for 10 minutes. Drain well. Remove the seafood meat from the shell, and chop it into large chunks. Divide the watercress among 4 plates and add the fennel, onion, tomatoes and seafood; drizzle with the dressing. Serve with more dressing served on the side. NOTE: Use your imagination and you'll find this salad is equally great with other substitute super seafoods, such as crab, Pollock or even scallops. Wonderful!
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