Jim Coleman Recipes
Lobster and Mixed-Herb Salad with Watercress Dressing
For the dressing:
For the salad:
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.