Preparation time is 20minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 4.67 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
For the dressing
- 2 large egg, 1 egg yolk separated
- 2teaspoons Dijon mustard
- 1 lemon, zest and juice
- 1 2/3 cups vegetable oil
- 3tablespoons dill, chopped
- 1 pinch salt
- 1/2 red onion, very thinly sliced
- 1teaspoons red wine vinegar
- 4 cooked lobster tails
- 1 large bunch watercress, tough stalks removed
- 1/2 fennel bulb, very thinly sliced
- 8 sun-dried tomatoes in oil, drained and chopped
- 1teaspoons chervil, dill (to garnish)
- 1 pinch freshly ground black pepper
Method
Step 1 of 4
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.
Step 2 of 4
Combine the red onion and vinegar in a bowl. Let stand for 10 minutes. Drain well.
Step 3 of 4
Remove the lobster meat from the shell, and chop it in large chunks.
Step 4 of 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.
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