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Lobster Salad with Watercress

Categories: Entertaining
Type: Salads

A very special summer salad, ideal for outdoor dining

Prep Time: prep 20 mins

Serves: 4


  • 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
  • salt and freshly ground black pepper
  • 1 / 2 red onion, very thinly sliced
  • 1 tsp red wine vinegar
  • 4 cooked lobster 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
Lobster Salad with Watercress photo

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  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.
  3. Remove the lobster meat from the shell, and chop it in large chunks.
  4. Divide the watercress among 4 plates, and add the fennel, onion, tomatoes, and lobster; drizzle with the dressing. Serve with more dressing served on the side.
  • prep 20 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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