| 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
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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