Lobster Salad with Watercress

For the dressing:

• 1 large egg
• 1 large egg yolk
• 2 tsp Dijon mustard
• zest and juice of 1 lemon
• 1¾ cups vegetable oil
• 3 tbsp chopped dill and/or chives
• Salt and freshly ground black pepper

• ½ red onion
  
  

  1. 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.

  2. Combine the red onion and vinegar in a bowl. Let stand for 10 minutes. Drain well.

  3. Remove the lobster meat from the shell, and chop it in large chunks.

  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.