1 2 pound live lobster
1/2 cup fresh laurel (bay leaf)
1/2 cup fresh chervil
1/2 cup fresh sorrel
1/2 cup fresh tarragon
1/2 cup fresh basil
1/2 cup fresh fennel
1/2 cup fresh Italian parsley
1 cup white vermouth
Watercress Dressing:
1 sprig chervil
1 bunch wild watercress with stems trimmed
1/2 small Spanish onion; chopped
1/4 cup Chardonnay wine vinegar
1 egg yolk
1/4 cup olive oil
salt
fresh ground white pepper
1 tomato; julienned
1 yellow bell pepper; julienned
1 red bell pepper; julienned
additional fresh herbs
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. Pour some of the 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.
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