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Jim Coleman Recipes

Lobster and Mixed-Herb Salad with Watercress Dressing

For the dressing:

  • 1 bunch of watercress, stems trimmed
  • 1/2 small onion, chopped
  • 1/4 cup rice wine vinegar
  • 1 sprig of fresh chervil
  • 1/4 cup olive oil
  • Salt and white pepper, to taste

For the salad:

  • 1 lemon, quartered
  • 1 tablespoon black peppercorns
  • 1 tablespoon kosher salt
  • 4 frozen lobster tails (6 to 8 ounces each), thawed
  • 1/2 cup coarsely chopped fresh chervil leaves
  • 1/2 cup coarsely chopped fresh basil leaves
  • 1/2 cup coarsely chopped fresh flat-leaf parsley leaves
  • 1/2 cup coarsely chopped fresh tarragon leaves
  • 2 cups mesclun salad mix or other mixed greens, washed
  • 1 tomato, cut in half, seeds and pulp removed, and julienned
  • 1/2 yellow bell pepper, seeded and julienned

To prepare the dressing, place the watercress, onion, vinegar and chervil in a food processor and puree. With the machine running, pour in the oil in a steady stream until emulsified. Season with salt and pepper and set aside.

To prepare the salad, bring a large saucepan of water to a boil and add the lemon, peppercorns and salt. Skewer each lobster tail lengthwise with a bamboo skewer and add to the pan. Poach for 3 or 4 minutes, or until the lobster is cooked through. Using tongs, remove the lobster tails and hold under cold running water to stop the cooking process. Pull out the skewers. Remove the meat from the shells by cutting the underneath membrane with scissors and cut the lobster meat into 1/4-inch slices.

Place the chervil, basil parsley, tarragon and greens in a mixing bowl. Pour in the watercress dressing and toss to coat completely. Mound the dressed greens in the center of serving plates and fan the lobster slices around the greens. Garnish the salad with the slices of tomato and red and yellow bell peppers.



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