Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Fresh laurel (bay leaf) 1/2 c Fresh fennel
1/2 c Fresh chervil 1/2 c Fresh Italian parsley
1/2 c Fresh sorrel 1 c White vermouth
1/2 c Fresh tarragon 1 (2- to 3-lb) lobster
1/2 c Fresh basil

------------------WILD WATERCRESS DRESSING-----------------------
1 Sprig chervil Salt
1 Bunch wild watercress * Fresh. ground white pepper
1/2 Sm. Spanish onion; chopped 1 Tomato; julienned
1/4 c Chardonnay wine vinegar 1 Yel.bell pepper; julienned
1 Egg yolk 1 Red bell pepper; julienned
1/4 c Olive oil Additional fresh herbs

*Note:If any of the fresh herbs called for are not available, choose
any seasonal herbs desired. **Watercress (Upland watercress) should
have stems trimmed. Scatter herbs in bottom of large saucepan. Add
white vermouth. Top with lobster. Cover and bring to boil. Steam
until lobster is done, about 20 to 25 minutes. Meanwhile, to make
dressing, in food processor or blender, combine chervil, watercress,
onion, wine vinegar, egg yolk, olive oil and salt and pepper to
taste. Blend until mixture is emulsified, being careful not to blend
too much or dressing will separate. Set aside. Remove lobster from
pan. Crack shells and claws (if any). Pour some of watercress
dressing on bottom of platter. Arrange lobster tail and claws over
dressing. Combine tomato and yellow and red peppers. Toss with
remaining dressing. Place around lobster. Garnish with additional
herbs. Created by: Joe Venezia, Hotel Bel-Air, Los Angeles (C) 1992
The Los Angeles Times

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