|
Lobster and Herb Salad With Watercress Dressing
Dressing:
1 bunch of Watercress, stems trimmed
1/2 small Spanish Onion, finely chopped
1/4 cup Rice Wine Vinegar
1/4 cup Olive Oil
Salt & White Pepper to Taste
1 sprig Fresh Chervil
Instructions:
1. In a food processor, add watercress with onion. Pour is rice wine vinegar and chervil. Puree until well blended.
2. In a solid stream pour in the olive oil to emulsify.
3. Season with Salt & White Pepper.
Salad:
4 - 6-8 oz. Lobster Tails
1 Lemon, quartered
1 tbsp. Peppercorns
1 tbsp. Kosher Salt
1/2 cup Fresh Chervil
1/2 cup Fresh Basil
1/2 Fresh Parsley
1/2 Fresh Tarraon
2 cups Mixed Greens
1 tomato, cut into strips for garnish
1 red pepper, cut into fine strips for garnish
1 yellow pepper, cut into fine strips for garnish
NOTE: if you can not get all fresh, use mesculin mix greens
Instructions:
1. Bring enough water in a pot to boil to cover the lobsters.
2. Add lemon, salt & peppercorns.
3. Skewer the lobster tails with a bamboo skewer and add to water and poach until done. 3-4 minutes.
4. Remove lobster from the shells using scissors. Slice into 1/4 inch slices.
5. Remove from water and cool under cold water to stop the cooking.
6. In a mixing bowl, add the herbs and mixed greens.
7. Pour watercress dressing and toss completely.
8. Mound on salad plates. Fan lobster slices around the greens. Garnish with tomato, red & yellow pepper slices.
(C) 2001 Multi Media Productions, Inc.
| 
