Lobster and Watercress Salad with Caviar-Buttermilk Dressing
This lovely dish is actually quite simple to prepare. Lobster is cooked in courtbouillon; when cool, it is taken apart and the claws and tail are shelled. The lobster is reassembled on an oblong serving plate with a citrusy salad in the center of the body. It is served with Caviar-Buttermilk Dressing.
Ingredients
- Lobster Courtbouillon
- Water - 2 quarts
- Carrot - 1, pared
- Onion - 1, roughly chopped
- Bay Leaves - 1 to 2
- Peppercorns - 6 to 8
- Fennel Seeds - 1 teaspoon
- Parsley Sprigs - 2
- Celery Stalk - 1, with leaves
- Leek - 1, chopped
- Lemon - 1/2
- Dry white wine - 1 cup
- Atlantic or Maine lobsters - 2
- Caviar-Buttermilk Dressing
- White Wine Vinegar - 2 tablespoons
- Olive Oil - 1/2 cup
- Salt and freshly ground pepper
- Juice of 1 lemon
- Buttermilk - 1 cup
- Chives - 5 to , minced
- Caviar - 1 tablespoon
- Watercress Salad
- White Wine Vinegar - 2 tablespoons
- Olive Oil - 1/2 cup
- Whole Grain Mustard - 1 tablespoon
- Salt and freshly ground pepper to taste
- Orange - 1
- Watercress or other greens - 1 bunch (1 cup)
- Chives - 4, whole
Instructions
To cook the lobsters: Combine the courtbouillon ingredients in a large pot and bring to a boil; cook 3 minutes. Add the lobsters and cook 8 to 9 minutes, depending on size. Remove the lobsters with tongs and drain. Let cool. Twist the tails and claws from the bodies and rinse the shells of the head portions. Cut the tail flippers from the rest of the tail shell in one piece. Remove the shells from the claws and tail meat, keeping the meat intact.
To prepare the dressing: Whisk the vinegar, oil, salt, and pepper together in a small non-aluminum bowl. Vigorously whisk in the lemon juice and buttermilk. Gently whisk in the chives and caviar. Adjust seasoning with salt and pepper if necessary; set aside.
To prepare the salad: Whisk the vinegar, oil, and mustard together in a small non-aluminum bowl; taste and adjust seasoning with salt and pepper. Set aside. Zest the orange rind in long strips. Cut off the rind and cut out the segments. Place the orange zest, greens, and dressing on a small plate and toss together with your fingers. Set aside.
To serve: On an oblong serving plate or platter, place a cleaned lobster head near one end. Mound salad behind it like a body. Place a piece of claw meat on each side in a natural position. Slice one lobster tail into medallions; keeping them in line, place them behind the salad. Add one of the reserved tail flipper segments at the end. Spoon caviar-buttermilk dressing along each side of the lobster tail. Repeat with the second lobster. Garnish each with chives.
