Lobster in Wild Watercress Dressing

Lobster steamed on a bed of fresh bay leaves, chervil, sorrel, tarragon, basil, fennel, and parsley with white vermouth. The herbs perfume the steam and infuse the lobster meat with a fragrant, garden-fresh flavor you’ll never get from plain boiling water.

The watercress dressing is a quick emulsion: wild watercress, chervil, Spanish onion, Chardonnay wine vinegar, egg yolk, and olive oil blended until thick and creamy. Don’t over-blend or the emulsion breaks and the dressing separates into an oily mess.

Pool some dressing on the platter, arrange the cracked lobster tail and claws on top, and surround with julienned tomato and bell peppers tossed in the remaining dressing. It’s a dish that looks like it came from a fine dining kitchen but requires nothing more than a saucepan and a blender.

Kitchen Tips

• Trim the woody stems from the watercress. Only the tender leaves and upper stems belong in the dressing.
• Steam the lobster for 20 to 25 minutes. Overcooking makes the meat rubbery and tough.
• Blend the dressing just until emulsified. Stop the moment it thickens. Over-processing is the number one reason this breaks.
• Substitute any seasonal fresh herbs you have available if the full herb list isn’t realistic.

Variations

• Use crab or large prawns instead of lobster for a less expensive but equally impressive platter.
• Swap watercress for arugula in the dressing for a peppery, slightly less bitter flavor.
• Add a teaspoon of Dijon mustard to the dressing for extra stability and tang.