INGREDIENTS

INSTRUCTIONS

(Cook the lobsters in 2 batches, if you do not have a large pan).  Half
fill a pan with water, add the bay leaf, thyme, peppercorns,  onion,
fennel seeds and salt. Bring to the boil and simmer for 15  minutes.
Add the lobsters to the water and cook the small ones for  8-10 minutes
and the larger ones for 12-15 minutes, remove from the  water and leave
to cool.  Dressing - mix the carrot, shallot, garlic, ginger with the
soy  sauce, rice vinegar, and ketchup. Gradually whisk in the vegetable
oil, add the coriander and season to taste.  Whilst the new potatoes
are still warm, mash them coarsely with a  fork or masher, then mix in
the mayonnaise, dijon mustard and chopped  chervil and put to one side.
Remove the lobster meat from the body  and claws and cut into even
sized pieces.  Meanwhile, grill the bacon rashers until crisp. Put a
couple of  spoonfuls of the potato salad in the middle of the plate,
arrange the  salad leaves around and lightly spoon over the dressing.
Place the  lobster pieces on the potato and the bacon on top, then
scatter over  the chives.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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