| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Italian |
Seafood |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh laurel, bay leaf |
| 1/2 |
c |
Fresh chervil |
| 1/2 |
c |
Fresh sorrel |
| 1/2 |
c |
Fresh tarragon |
| 1/2 |
c |
Fresh basil |
| 1/2 |
c |
Fresh fennel |
| 1/2 |
c |
Fresh Italian parsley |
| 1 |
c |
White vermouth |
| 1 |
|
2- to 3-lb lobster |
| 1 |
|
Sprig chervil |
| 1 |
|
Bunch wild watercress * |
| 1/2 |
|
Sm. Spanish onion, chopped |
| 1/4 |
c |
Chardonnay wine vinegar |
| 1 |
|
Egg yolk |
| 1/4 |
c |
Olive oil |
|
|
Salt |
|
|
Fresh. ground white pepper |
| 1 |
|
Tomato, julienned |
| 1 |
|
Yel.bell pepper, julienned |
| 1 |
|
Red bell pepper, julienned |
|
|
Additional fresh herbs |
INSTRUCTIONS
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. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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